Stir-Fry Spaghetti

It smells like my teenage kitchen in here—garlicky steam rising, noodles softening in their pot, and something like sesame whispering quietly from the pan. This stir-fry spaghetti recipe isn’t fussy, honestly, but it does something magical with all the ordinary bits hanging around your fridge. It’s just pasta, yes—but woken up with sautéed veggies, a slick of soy and oil, and that glide of everything coming together in the skillet. There’s this sense of motion when you toss it, too—spaghetti never stays still in a stir-fry. And I like that.

Why You’ll Crave It

• It’s what I call fridge-clearing gold—almost any veggie works, so you’re not stuck shopping for that one missing ingredient.
• You get the soul of a noodle bowl, the comfort of pasta, and none of the heaviness.
• Quick, honest food—ready in under half an hour, but it tastes like you tried harder than you did.
• The textures! Crunchy-tender veggies, silky spaghetti, a little chew, a little snap.
• You can make it spicy or mild—and it’s just as good straight from the fridge the next day.

The first time I made this, I was broke, living alone, and trying to figure out what kind of cook I wanted to be—it saved me from so many dull dinners.

What You’ll Need

• Spaghetti: 8 ounces, cooked and lightly oiled so it doesn’t clump (you can do this ahead—cool noodles stir-fry better)
• Olive oil: 2 tablespoons, nothing too fancy—just smooth and good
• Garlic: 2 cloves, minced—fresh if you can, sharp and bright
• Bell peppers: 1 cup, thinly sliced—any color works, I always grab the ones starting to wrinkle
• Carrots: 1 cup, julienned (or just grated if you’re in a rush)
• Broccoli: 1 cup, chopped into little trees (blanched if you want it extra tender)
• Soy sauce: 1/4 cup, the backbone of the flavor, salty and deep
• Sesame oil: 1 tablespoon, toasted—just a drizzle makes it fragrant and warm
• Green onions: 1/4 cup, sliced thin—adds a lovely pop of color and finish
• Red pepper flakes: 1/2 teaspoon (optional—but I always add a little heat)
• Sesame seeds: for garnish, or skip if you don’t have them—it’s just the finishing touch

Easy How-To

Start with the oil and garlic

Warm your olive oil in a big skillet or wok over medium heat. Once it’s shimmery—not smoking—add the minced garlic. It cooks in seconds, so stir gently, breathe a bit, then move on.

Toss in the vegetables

In go the bell peppers, carrots, and broccoli. Stir them so they move, so they shine a little. Let them cook until they smell sweeter and start giving in at the edges—just 3 or 4 minutes.

Add the noodles

Now gently toss in your cooked spaghetti. Try to break up any clumps, let the strands find their way around the veggies. It starts looking like food now. Familiar, but new.

Pour in your sauce

Drizzle the soy sauce and sesame oil over top, maybe a pinch of those red pepper flakes here if you’re bold today. Toss to coat everything—get the edges a little glossy. I like letting it sit just a minute longer than you’d expect, so bits get a tiny crisp at the bottom.

Time to finish and flavor

Toss in your green onions. Taste. Maybe it needs more salt? Not likely, but…maybe. This is your bowl, after all.

Serve warm—or not

Dish it out straight away, sprinkle with sesame seeds if you have them. Or eat it later, cold, standing over the sink (not judging—I’ve done it)

Good to Know

• Leftover spaghetti works better than just-cooked. Weird, but it’s true. The starch calms down a bit.
• If you’re not using a wok, use the biggest pan you own. Crowded pans make steamed stir-fry, not crisp edges.
• Don’t walk away—this dish requires a bit of attention. Stir-frying is quick, not lazy.

Serving Ideas

• Top with a fried egg if you want protein without fuss—something about that yolk mixing in… oof
• Serve with miso soup or chilled cucumber salad to round out the meal
• Add grilled shrimp or sautéed tofu if you’ve got them ready to go

Top Tricks

• Lightly rinse your cooked spaghetti in cold water and toss it with a drop of oil—this helps it stir-fry like a dream
• Prep everything before you start cooking—things move fast, and you’ll want to be ready
• Slight char on a few noodles? That’s not a problem—it’s flavor.

Frequently Asked Questions

Can I use rice noodles or another pasta?

Yes—and honestly, rice noodles bring their own charm. Just make sure they’re not too soft before stir-frying or they’ll break apart.

What veggies work best in this?

Anything you’d roast or sauté. Snow peas, mushrooms, shredded cabbage, bok choy… even spinach tossed in at the end.

Can I make this gluten-free?

Sure—use gluten-free pasta and tamari instead of soy sauce. It works wonderfully, and the textures hold up.

Is it okay to skip the sesame oil?

Yes, though you’ll miss its unique smokiness. A bit of peanut oil or even chili crisp can step in, at least partly.

Can I make a big batch and reheat?

Definitely. Just don’t overcook the veggies to begin with—it keeps better and reheats beautifully in a skillet or microwave.