Ingredients
Scale
- 8 oz of your favorite *noodles* (ramen, udon, or rice noodles)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons sriracha or any hot chili sauce
- 1 teaspoon sesame oil
- 1 cup sliced bell peppers (reds and greens)
- 1/2 cup sliced green onions
- 1 cup shredded carrots
- Optional: diced chicken, beef, or tofu for added protein
- Crushed red pepper flakes (to taste)
- Fresh cilantro for garnish
Instructions
- Bring a large pot of water to a boil. Cook the noodles according to package instructions until al dente. Drain and set aside.
- In a small bowl, whisk together soy sauce, sriracha, sesame oil, and crushed red pepper flakes. Adjust spice level to your liking.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, sauté until fragrant (about 1 minute). Add bell peppers, carrots, and green onions. Stir-fry for 3-4 minutes until vegetables are tender yet crisp.
- Add cooked noodles to the skillet. Pour the spicy sauce over the noodles and stir well to coat everything evenly. For extra protein, add cooked chicken or tofu. Garnish with fresh cilantro and additional green onions before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly, adding a splash of water or broth to retain moisture.
- Adjust spice levels by varying the amount of sriracha and red pepper flakes to suit your heat tolerance.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Vegetarian option available
Nutrition
- Serving Size: 1 bowl
- Calories: 400 Kcal
- Sugar: 8g
- Sodium: 1200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
