Pepper & Onion Stir-Fry Noodles
Slippery noodles, crisp-tender peppers, and onion come together in a quick garlic-soy sauce.
Let’s make something lovely.
Long noodles are a useful way to turn a few vegetables into dinner. Thinly sliced peppers and onion cook quickly enough to keep some bite, while a small amount of sauce coats the strands without leaving them swimming.
This interpretation uses spaghetti because the photographed noodles look similar in shape. Having the sauce mixed before the vegetables hit the skillet makes the final toss much easier to manage.
Pepper & Onion Stir-Fry Noodles
What you’ll need
Noodles and vegetables
Sauce
Let’s do this
- 1
Cook the noodles
Bring a large pot of water to a boil. Cook the spaghetti for 1 minute less than the package directs, usually 8–10 minutes. Reserve 1/4 cup of the cooking water, then drain well.
- 2
Mix the sauce
While the pasta cooks, whisk together the soy sauce, 2 tablespoons water, rice vinegar, brown sugar, sesame oil, and pepper until the sugar dissolves.
- 3
Stir-fry the vegetables
Heat the neutral oil in a large skillet or wok over medium-high heat. Add the peppers and onion and cook for 4–5 minutes, stirring frequently, until crisp-tender with a few browned edges.
- 4
Add the aromatics
Add the garlic and ginger and stir for 30 seconds, taking care not to burn them.
- 5
Toss together
Add the drained noodles and sauce. Toss with tongs for 2–3 minutes until everything is hot and lightly coated. If the noodles seem dry or stick together, add reserved cooking water 1 tablespoon at a time. Serve immediately.
Wheat, Soy, Sesame. Check every ingredient and substitute for your own needs.
Before the happy first bite.
Cut the vegetables before starting the stir-fry.
A wide skillet helps the vegetables brown rather than steam.
Start with the measured sauce and add extra soy sauce only after tasting.
Refrigerate within 2 hours and use within 3 days. Reheat in a skillet with a little water until the center reaches 165°F/74°C. The noodles are best fresh and can soften after freezing.
A few kitchen questions.
From my kitchen.
Keep the good food going.
All recipes ↗
50 minBaked Feta & Roasted Tomato Pasta
Roasted cherry tomatoes and a block of feta become a tangy, creamy sauce for penne, with garlic and a splash of pasta water.
Make this recipe
1 hr 5 minGolden Baked Mac & Cheese
Elbow pasta bakes in a creamy cheddar sauce beneath a lightly crisp, golden topping.
Make this recipe
50 minBlack Bean & Corn Chili
Black beans, corn, and tomatoes simmer into a smoky, spoonable chili built from pantry basics.
Make this recipe