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!
I could eat these Sweet and Spicy Stir Fry Noodles every single day! They are quick and easy to throw together and great when you are craving an Asian inspired noodle dish right at home. I like to serve mine with a side of veggies, but tofu or chickpeas could also be added to make this meal a little more filling.
These Thai wheat noodles from Trader Joe’s work great for this recipe and help cut down on cooking time, because they come pre-cooked. They are thick and chewy and soak up the sweet and spicy sauce really nicely. Top with some toasted sesame seeds and fresh herbs and you have yourself a delicious, restaurant quality, meal right at home.
Why You’ll Love These Stir Fry Noodles!
- They’re full of flavor – Although there are only a few ingredients in the sweet and spicy sauce, they are all flavor powerhouses and create the most delicious sauce when mixed together.
- They are easy to make – This noodle recipe only 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 with a side of protein. You can also 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 are pre-cooked and have a really nice thick and chewy texture. You could also use another type of Asian style noodle (rice, udon, Chinese) or even regular spaghetti if that is all you have.
- Soy Sauce – You can use regular soy sauce, low sodium soy sauce or tamari for this recipe. Liquid or coconut aminos would also work, just with a slightly different flavor.
- Maple Syrup – You want to use pure maple syrup for this recipe, not pancake syrup. The maple syrup adds the sweetness to the sauce. You could also use honey if you prefer the flavor.
- Toasted Sesame Oil – Toasted sesame oil is packed with so much flavor so I always love adding it to my Asian inspired sauces. I also add some toasted sesame seeds for some 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 really get into the sauce, rather than just having big chunks of them. Garlic and onion powder can be substituted, it will just have a slightly different taste.
- Chili Crisp – The chili crisp adds the spicy element to the sauce. You can use chili crisp, chili oil or a chili paste, such as samba oelek. You can add as little or as much as you like.
- Cornstarch – The cornstarch is what helps thicken up the sauce and allow it to coat the noodles so well. You could also use arrowroot starch as a substitute for the cornstarch.
- Optional Toppings – I like to top my finished noodles with extra toasted sesame seeds, chili crunch and fresh cilantro and green onion.
How To Make Quick & Easy Stir Fry Noodles
- 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.
- If you need to pre-cook your noodles, do so at this time. For rice noodles, I like to drain and then rinse under cold water before adding them to the sauce.
- 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.
- 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.
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 with a side of veggies, but you could also pair with a protein, such as chickpeas, eggs or tofu. Stir fry veggies can be mixed in with the noodles as well.
- How long do leftovers last in the refrigerator? If stored in an air-tight container, leftovers should last about 4-5 days in the refrigerator. Re-heat 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!
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PrintSweet and Spicy Stir Fry Noodles
- Total Time: 15 minutes
- Yield: 2-4 1x
- Diet: Vegan
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!
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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
Daphne says
This looks delicious but wonder how it would taste without the maple syrup? Trying to lay off using sugar in my food. Thoughts and thanks!
BTW – I have made so many of your recipes, wonderfully delicious! All keepers so far.
She Likes Food says
Hi Daphne, thank you so much for the kind words!! I think it would probably work out ok without the maple syrup. You might want to add a tablespoon or two more of the toasted sesame oil to help balance out the saltiness from the soy sauce. I hope that helps!
Katie says
Oh my gosh, this was incredible! Will definitely be adding it to my rotation. So easy and delicious! Thanks
She Likes Food says
Yah! I’m so glad you liked it, Katie!!