Veggie Garlic Noodles
Tender rice noodles tossed with garlic, soy sauce, brown sugar and crisp carrots and snap peas. A fast vegetarian dinner ready in about 30 minutes.
Garlic, soy sauce and brown sugar make a sticky little sauce that clings to rice noodles in about two minutes. The vegetables stay crisp because they go in after the garlic, not before it.
You need one large skillet and nine ingredients. The whole thing takes about 30 minutes, most of which is boiling water for the noodles.
The trick is reserved noodle water. A splash of it loosens the sauce so it coats every strand instead of pooling at the bottom of the pan.
Step-by-Step Instructions
1. Boil the noodles
Cook the 9 oz (255 g) dried rice noodles in boiling water according to the package, stopping about one minute early. Before draining, scoop out 1/4 cup (60 ml) of the cooking water and set it aside.
2. Soften the garlic
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the minced garlic and three of the sliced green onions. Cook for 2 to 3 minutes, stirring, until the garlic smells sweet and the onion is tender. Don't let the garlic brown.
3. Add the vegetables
Stir in the 2 matchstick carrots and 1 cup snap peas. Pour in 3 tablespoons soy sauce and sprinkle over 2 tablespoons brown sugar. Toss for about 2 minutes. The carrots should bend slightly and the snap peas should turn bright green.
4. Toss in the noodles
Add the drained noodles and toss for 2 minutes, until every strand is coated and the vegetables are tender. If the pan looks dry, splash in the reserved noodle water a tablespoon at a time.
5. Season and serve
Taste, then add salt and pepper. Scatter the last sliced green onion over the top and serve right away, while the noodles are still hot.
Delicious Variations
Add protein
sear sliced tofu or shrimp in the pan before the garlic, then set aside and stir it back in with the noodles.
Swap the vegetables
thinly sliced bell pepper, snow peas or shredded cabbage all work in the same 2-minute window.
Make it spicy
add a teaspoon of chili crisp or a pinch of red pepper flakes with the soy sauce.
Pro Tips
How to Store Veggie Garlic Noodles
Refrigerator
Keep leftovers in a sealed container for up to 3 days. The noodles firm up in the fridge, which is normal.
Freezer
Freezing isn't recommended. The noodles turn mushy and the vegetables lose their crunch.
Reheating
Reheat in a skillet over medium heat with a splash of water, tossing for 2 to 3 minutes. A microwave works but softens the vegetables.
Frequently Asked Questions
Q: What kind of rice noodles should I use?
Use the flat, wide dried rice noodles labeled for stir-frying, usually about a quarter inch wide. Thin vermicelli-style noodles overcook and clump. Check the package for a stir-fry note if you can.
Q: Can I make this gluten-free?
Yes. Swap the soy sauce for tamari, which is brewed without wheat. Check your rice noodle package too, since most are gluten-free but not all.
Q: Why did my noodles turn mushy?
They were probably cooked to full package time and then tossed for too long. Pull them out a minute early and keep the final toss to about 2 minutes.
Q: Can I use bottled minced garlic?
You can, but use about 1 tablespoon instead of 5 cloves. Jarred garlic is milder and wetter, so it steams rather than sweetens in the oil.
Q: How do I know the vegetables are done?
Pierce a carrot matchstick with a knife. It should slide in with a little resistance, not without any. The snap peas should be bright green and still squeak when you bite one.
Give this one a try on a weeknight when the fridge looks empty. It's the kind of dinner that comes together from pantry staples, and it's easy to change once you've made it a couple of times. Happy baking, friends!
Veggie Garlic Noodles: 30-Minute Rice Noodle Stir-Fry
Tender rice noodles tossed with garlic, soy sauce, brown sugar and crisp carrots and snap peas. A fast vegetarian dinner ready in about 30 minutes.
Ingredients
Instructions
- 1Boil the noodles — Cook the 9 oz (255 g) dried rice noodles in boiling water according to the package, stopping about one minute early. Before draining, scoop out 1/4 cup (60 ml) of the cooking water and set it aside.
- 2Soften the garlic — Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the minced garlic and three of the sliced green onions. Cook for 2 to 3 minutes, stirring, until the garlic smells sweet and the onion is tender. Don't let the garlic brown.
- 3Add the vegetables — Stir in the 2 matchstick carrots and 1 cup snap peas. Pour in 3 tablespoons soy sauce and sprinkle over 2 tablespoons brown sugar. Toss for about 2 minutes. The carrots should bend slightly and the snap peas should turn bright green.
- 4Toss in the noodles — Add the drained noodles and toss for 2 minutes, until every strand is coated and the vegetables are tender. If the pan looks dry, splash in the reserved noodle water a tablespoon at a time.
- 5Season and serve — Taste, then add salt and pepper. Scatter the last sliced green onion over the top and serve right away, while the noodles are still hot.
Maya writes about easy American cookies and bars, plus eggs and breakfast casseroles for busy mornings. She focuses on pantry-friendly ingredients, reliable bake times, and make-ahead steps that fit real weekday schedules. Her recipes keep instructions short and checkpoints clear so nothing gets overbaked or underdone.
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