Description
This Chili Soy Noodle Stir Fry is a quick and flavor-packed dish perfect for a vibrant weeknight meal. Featuring tender rice noodles tossed with colorful bell peppers, crisp carrots, and fresh broccoli, all coated in a delicious blend of soy and sweet chili sauce. Enhanced with aromatic garlic and a finishing drizzle of sesame oil, this stir fry offers a perfect balance of spicy, sweet, and savory notes, garnished with fresh green onions and optional cilantro for a refreshing touch.
Ingredients
Scale
Noodles
- 8 ounces Rice Noodles (flat rice noodles preferred for optimal texture and sauce absorption)
Vegetables
- 2 cups Bell Peppers (mixed colors, sliced)
- 1 cup Carrots (thinly sliced)
- 1 cup Broccoli Florets (fresh)
- 1/4 cup Green Onions (sliced)
- Cilantro (optional, finely chopped)
Sauces & Oils
- 1/4 cup Low-sodium Soy Sauce
- 1/4 cup Sweet Chili Sauce (thick consistency preferred)
- 1 tablespoon Sesame Oil
Aromatics
- 3 cloves Garlic (minced)
Cooking Oil
- Vegetable oil (for sautéing, about 1-2 tablespoons)
Instructions
- Preparation Steps: Gather and prepare all ingredients. Thinly slice bell peppers, carrots, and chop broccoli into florets. Mince garlic, slice green onions, and if using, finely chop cilantro for garnish.
- Cook Noodles: Bring a large pot of water to a boil. Add rice noodles and cook according to the package instructions, typically about 4-6 minutes until tender. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside.
- Sauté Aromatics: Heat 1-2 tablespoons of vegetable oil in a large pan or skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn it.
- Add Vegetables: Add bell peppers, sliced carrots, and broccoli florets to the pan. Sauté for 5-7 minutes until the vegetables are tender yet still crisp, stirring occasionally to cook evenly.
- Add Sauces: Pour in the low-sodium soy sauce and sweet chili sauce. Stir well to combine all ingredients. Let the mixture simmer for 2-3 minutes to allow the flavors to meld and the sauce to slightly thicken.
- Combine: Gently fold in the drained rice noodles. Toss carefully to ensure the noodles are fully coated with the sauce and mixed evenly with the vegetables.
- Finish & Garnish: Drizzle the dish with sesame oil and toss once more for a fragrant, rich finish. Remove from heat, garnish with sliced green onions and optional chopped cilantro. Serve hot and enjoy your quick, colorful stir fry.
Notes
- Use flat rice noodles for the best texture and sauce absorption.
- To save time, use pre-cut vegetables or frozen mixed vegetables if fresh are unavailable.
- Adjust the amount of sweet chili sauce to your preferred level of sweetness and spiciness.
- Sesame oil should be added at the end to preserve its flavor and aroma.
- This dish is best enjoyed immediately but can be stored in an airtight container refrigerated up to 2 days.
