Sweet Chili Garlic Noodle Stir Fry

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 medium red bell pepper, sliced
• 1 medium carrot, julienned
• 1/2 cup sugar snap peas
• 1/4 cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 green onions, sliced
• 2 tbsp fresh cilantro, chopped

Steps

1. 1 Cook rice noodles according to package instructions, then drain and set aside.
2. 2 Heat vegetable oil in a large skillet or wok over medium-high heat.
3. 3 Add minced garlic and sauté until fragrant, about 30 seconds.
4. 4 Toss in red bell pepper, carrot, and sugar snap peas, stir-frying for 3-4 minutes until crisp-tender.
5. 5 In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, and sesame oil.
6. 6 Pour the sauce mixture over the veggies and stir to combine.
7. 7 Add the cooked noodles to the skillet, tossing to coat evenly with the sauce.
8. 8 Remove from heat and sprinkle with green onions and cilantro.
9. 9 Serve immediately.

Equipment

• Large skillet or wok
• Cutting board and knife

Variations

• Add tofu for extra protein or shrimp for a non-vegetarian option.

Substitutions

• If you can't find sweet chili sauce, use a mix of chili garlic sauce and a touch of honey.

Pairings

• Pairs well with a light lager or a crisp white wine.

Nutrition

Tips

• For extra spice, add a pinch of crushed red pepper flakes with the garlic.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to prevent drying out.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of water.

Serving Suggestions

• Serve with a side of steamed broccoli or a simple cucumber salad.

FAQ