Sichuan Stir-Fried Vegetables with Noodles (#1124)

Pastas Stir Fries Main Vegetarian Healthy
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  • 8 oz Spaghetti prefer whole wheat
  • 1/2 tsp Sesame Oil
  • 1/2 tsp Hot Chili Pepper Oil sichuan
  • 1 Tbsp Vegetable Oil or olive oil
  • 2 cloves Garlic minced
  • 1 inch Ginger freshly minced
  • 2 Scallions, Spring Or Green Onions sliced, plus more for serving
  • 1/2 Green Bell Peppers slicied
  • 1/2 Sweet Red Bell Peppers sliced
  • 1 cup Carrots peeled and chop into matchsticks
  • 4 oz Tofu smoked, thinly sliced, or firm tofu, cooked in pan with a bit oil until all sides are browned and crusted
  • 2 large Eggs pan pan-fried, for serving, optional


  • 1 Tbsp Tamari Soy Sauce or to taste
  • 1 Tbsp Rice Vinegar or to taste
  • 1 Tbsp Hot Chili Pepper Oil sichuan, or to taste
  • 1 tsp Sesame Oil


  1. Bring a pot of water to a boil, and cook the spaghetti for about 12 minutes or desired consistency.
  2. Drain and toss with 1/2 teaspoon each sesame oil and hot chili pepper oil. Set aside.
  3. Meanwhile in a large nonstick skillet or wok, heat the vegetable oil over medium-high heat until hot.
  4. Add the garlic, ginger and scallions, stirring frequently, and cook for about 1 minute until very fragrant.
  5. Stir in bell peppers, carrots and tofu if using, and cook for about 3 minutes, until veggies become tender but still crispy.
  6. Whisk together all the sauce ingredients in a bowl until well combined.
  7. Add the noodles into the pan, and pour the sauce over.
  8. Toss until well mixed, and cook for another 2 minutes, until heated through.
  9. Divide among serving plates, sprinkle with scallions and top with pan-fried egg if desired.
  10. Serve warm.
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