Sweet and Spicy Stir Fry Noodles

These Sweet and Spicy Stir-Fry Noodles come together in about 15 minutes and require only a few ingredients. Serve with a side of veggies or protein, and enjoy them for a quick and easy lunch or dinner. These stir-fry noodles have so much great flavor, and you can make them as spicy as you like!

I could eat these Sweet and Spicy Stir-Fry Noodles every single day! They are quick, easy to throw together, and great when craving an Asian-inspired noodle dish at home. I like to serve mine with a side of veggies, but tofu or chickpeas can be added to make this meal more filling.

These Thai wheat noodles from Trader Joe’s work great for this recipe and help reduce cooking time because they come pre-cooked. They’re thick and chewy and soak up the sweet and spicy sauce nicely. Top with some toasted sesame seeds and fresh herbs, and you have a delicious, restaurant-quality meal at home.

Why You’ll Love These Stir Fry Noodles!

• They’re full of flavor – Although the sweet and spicy sauces have only a few ingredients, they’re all flavor powerhouses that create the most delicious sauce when mixed together.
• They are easy to make – This noodle recipe takes about 10-15 minutes to make, but you would never guess that by the way they taste!
• They are versatile – You can enjoy these noodles by themselves, with a side of veggies or protein, and make them as spicy as you like!

Sweet and Spicy Stir Fry Noodle Recipe Ingredients and Substitutions

• Noodles – I love using these Thai Wheat Noodles for this recipe because they’re pre-cooked and have a really nice thick and chewy texture. You can also use another type of Asian-style noodles (rice, udon, Chinese) or even regular spaghetti if that’s all you have.
• Soy Sauce – You can use regular, low-sodium, or tamari soy sauce for this recipe. Liquid or coconut aminos also work, but they have a slightly different flavor.
• Maple Syrup – This recipe uses pure maple syrup, not pancake syrup, to add sweetness to the sauce. You can also use honey if you prefer the flavor.
• Toasted Sesame Oil – Toasted sesame oil is packed with flavor, so I love adding it to my Asian-inspired sauces. I also added some toasted sesame seeds for a nice flavor and crunch.
• Ginger and Garlic – I like to use fresh garlic and ginger that I finely grate using a microplane. This allows the flavors to penetrate the sauce rather than just being big chunks. Garlic and onion powder can be substituted; they will just have a slightly different taste.  
• Chili Crisp – The chili crisp adds a spicy element to the sauce. You can use chili crisp, chili oil, or chili paste, such as samba oelek. You can add as little or as much as you like.
• Cornstarch – Cornstarch helps thicken the sauce and coat the noodles well. You could also substitute arrowroot starch for the cornstarch.
• Optional Toppings – I like to top my finished noodles with extra toasted sesame seeds, chili crunch, fresh cilantro, and green onion.

How To Make Quick & Easy Stir Fry Noodles

1. Add the water, soy sauce, maple syrup, toasted sesame oil, ginger, garlic, toasted sesame seeds, chili crunch, and corn starch to a medium-sized bowl or jar. Mix the sauce well until the cornstarch has dissolved.
2. If you need to pre-cook your noodles, do so at this time. For rice noodles, I like to drain and then rinse them under cold water before adding them to the sauce.
3. Heat a large skillet over medium heat and pour in the sauce. Next, add your noodles and mix sauce and noodles as best as you can. If you’re using a pre-cooked noodle, like I did, you may want to cover them with the lid for a minute or two to help the noodles warm up so they are easier to break apart. Use a spatula or some tongs to help loosen up the noodles, and then cook them with the sauce for another minute or two until the sauce is thickened and the noodles are coated.
4. Garnish the noodles with extra chili crunch, toasted sesame seeds, and fresh herbs if desired. Enjoy by themselves or with a side of veggies or protein.

Recipe Frequently Asked Questions

• Is this recipe vegan? Yes! Just make sure to use maple syrup and not honey for the sauce.
• Can this noodle recipe be made gluten-free? Yes, just use gluten-free noodles, like rice noodles.
• Can a bottled sauce be used? Yes, you can use a bottled sauce if you like.  This sweet and spicy sauce is similar to a teriyaki sauce.
• How should these stir-fry noodles be served? I like to serve them with a side of veggies, but you could also pair them with a protein, such as chickpeas, eggs, or tofu. Stir-fry veggies can also be mixed in with the noodles.
• How long do leftovers last in the refrigerator? If stored in an airtight container, they should last about 4-5 days in the refrigerator. They can be reheated on the stovetop or in the microwave.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.

Looking For More Asian Inspired Vegetarian Recipes?

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Easy Quinoa Fried Rice

Red Thai Curry Noodles

Crispy Teriyaki Cauliflower

Sweet and Spicy Stir Fry Noodles

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• Author: She Likes Food
• Total Time: 15 minutes
• Yield: 2-4 1x
• Diet: Vegan

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Description

These Sweet and Spicy Stir Fry Noodles come together in just about 15 minutes and only require a few ingredients to make. Serve with a side of veggies or protein and enjoy for a quick and easy lunch or dinner. These stir fry noodles have so much great flavor and you can make them as spicy as you like!

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Ingredients

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• 1/3 cup water
• 1/3 cup soy sauce or tamari, I like to use low sodium
• 1/4 cup pure maple syrup
• 1 tablespoon toasted sesame oil
• 1–2 cloves garlic, finely grated
• 1 teaspoon finely grated ginger
• Chili crunch or chili paste, as much as you like.  I used about 1 tablespoon of chili crunch
• 1 1/2 teaspoons cornstarch or arrowroot starch
• 1 teaspoon toasted sesame seeds
• 1 lb 5 oz stir fry noodles*
• Optional additions: fresh cilantro and green onion

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Instructions

1. To a medium sized bowl, or jar, add the water, soy sauce, maple syrup, toasted sesame oil, ginger, garlic, toasted sesame seeds, chili crunch and corn starch.  Mix sauce well, until corn starch has been dissolved.
2. If you need to pre-cook your noodles, do that at this time.  For rice noodles, I like to drain and then rinse under cold water before adding them to the sauce.
3. Heat a large skillet over medium heat and pour in the sauce.  Next, add in your noodles and mix sauce and noodles together as best as you can.  If you are using a pre-cooked noodle, like I did, you may want to cover with the lid for a minute or two to help the noodles warm up so they are easier to break apart.  Use a spatula, or some tongs, to help loosen up the noodles and then cook them with the sauce for another minute or two, until the sauce is thickened and coating the noodles.
4. Garnish noodles with extra chili crunch, toasted sesame seeds and fresh herbs, if desired.  Enjoy by themselves or with a side or veggies or protein.

Notes

You can use any kind of noodles you like or this recipe.  I love using the Trader Joe’s wheat noodles that are pre-cooked.  You can also get pre-cooked stir fry noodles at most grocery stores.

Another other kind of Asian style noodles will also work.  If you are cooking your own noodles, I would recommend rinsing them under cold water for a few seconds before adding them to the sauce.

• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Dinner, Vegan
• Method: stovetop
• Cuisine: Asian Inspired