A weeknight-ready pasta stir fry bursting with chilli oil and Asian flavours and simple ingredients. Fast, comforting, and great for fridge clean-outs.
If you need a quick and easy dinner idea, make this pasta stir fry!
It might sound a little unconventional, but so many Asian cultures have their own version of stir-fried pasta. For me, Macaroni Goreng was a staple growing up , so tossing pasta in a stir fry has always felt completely normal. And once you take that first bite, it just makes sense. You get all the savoury, speedy goodness of a classic Asian stir fry, but with pasta instead of noodles or rice. The result is a glossy, umami-packed bowl that comes together in minutes and works with whatever you already have on hand.
And I have a confession to make: I love my conventional pasta dishes, but this is actually what I usually do! Some variation of this is almost always my go-to. I don’t know why, but I somehow always have too much pasta stocked in my pantry. So whenever I’m not feeling noodles or rice, I grab a handful of pasta, toss it into a quick stir fry with my Asian pantry staples, and boom — dinner is done.
This chili oil version, though… this is the one I keep coming back to. It’s fast, saucy, a little spicy, and ridiculously satisfying.
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Why Make Pasta Stir Fry?
It’s exactly what it sounds like — a fun mash-up between pasta and an Asian-style stir fry. You cook the pasta first, then toss it into a hot pan with protein, veggies, and your favourite sauces.
Why turn pasta into a stir fry? It’s quick, flexible, comforting, and perfect for those days when you want something satisfying without spending too long in the kitchen! Unlike rice or noodles, pastas tend to be sturdier, which means they’re less likely to turn into mush when stir fried unlike with rice or fresh noodles.
It’s also ENDLESSLY flexible. Swap the meat, change the greens, go spicy or mild, it’s impossible to mess up! Every version tastes a little different but always delicious.
Pasta stir fry is for “I don’t know what to cook” nights. When brain cells are low and hunger is high, this is the meal that saves you. One pan, minimal effort, maximum payoff.
Why You’ll Love This Dish
Key Ingredients
Pasta
- Any pasta you have, long or short will work. I prefer using short pastas like penne, macaroni, fusilli as they’re easier to stir fry.
- Reserved pasta water (helps bind the sauce)
Proteins & Vegetables
Here’s where you can customise your pasta stir fry!
Proteins:
- Beef mince: This is what I used as it cooks quickly and easily. Other proteins you can use include shrimps, chicken mince, leftover cooked chicken.
- Eggs
Veggies:
- Bok choy/Spinach/Chye Sim: Any leafy veggie will work! If using other vegetables like broccoli, mushrooms, or carrots, make sure to adjust cook time or steps to ensure it cooks.
Seasonings & Aromatics
- Garlic and onions (finely chopped)
- Chili oil: any chilli oil will work! Use your favourite store bought version, or better yet, make your own!
- Light soy sauce
- Oyster sauce
- Kicap manis or dark sweet soy sauce
- Vinegar or Lime Juice: A dash of acidity helps to balance out the dish!
Key Steps to Making It
1. Cook your pasta
- Boil the pasta according to packet instructions.
- Save a little pasta water before draining.
2. Brown your protein
- Heat a pan over medium-high heat with a little oil.
- Add the beef mince and cook until browned and slightly crispy, breaking it up as it cooks.
3. Add aromatics
- Push the beef to one side, add oil if needed.
- Toss in chopped garlic and onions.
- Sauté for 30–60 seconds until fragrant, being careful not to burn. Stir to combine with the beef.
NOTE: If you’re using any other proteins besides beef, you can flip the switch and saute aromatics first.
4. Add the eggs
- Push the mixture to one side, add oil if needed.
- Crack in the eggs and scramble to cook until almost set. Stir fry with the rest of the pan contents to combine.
5. Add pasta + seasonings
- Add the cooked pasta to the pan.
- Add the light soy sauce, oyster sauce, kicap manis, and chili oil.
- Pour in a splash of the reserved pasta water to help the sauces blend and cling to the pasta.
- Toss until everything is evenly coated.
6. Finish with greens
- Add leafy veggies last so they stay vibrant and wilt perfectly.
- Stir fry with the pasta.
7. Serve immediately
- Taste and adjust seasonings if needed.
- Pasta stir fry is best eaten hot, straight from the pan.
- Option to garnish with fried shallots, cilantro or spring onions. Serve and enjoy!
How to Serve
- As a full meal on its own — it’s hearty enough.
- Add extra chili oil on top for a spicy kick.
- Sprinkle fried shallots for a delicious crunch!
- Sprinkle sliced spring onions or cilantro for a fresh finish.
- Serve with a fried egg if you want extra richness.
Tips & Tricks
Storing & Reheating
- Fridge: Keeps well for up to 3 days in an airtight container.
- Reheat:
- Microwave with a splash of water.
- Or stir-fry in a pan with 1–2 tbsp water or broth.
- Freezing: Not ideal — pasta softens too much — but this stir fried version does hold up better than saucier pastas. Add a splash of water when reheating to re-introduce moisture.
Chilli Oil Pasta Stir Fry
2
servings5
minutes15
minutesA weeknight-ready pasta stir fry bursting with chilli oil and Asian flavours and simple ingredients. Fast, comforting, and great for fridge clean-outs.
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Ingredients
225 g (8 oz) or 2 servings dried pasta (any shape works like penne, macaroni, fusilli)
¼ cup reserved pasta water
150 g beef mince
2 large eggs
2 cups bok choy (or spinach or any leafy greens)
1 tbsp (15ml) light soy sauce
1 tbsp (15ml) oyster sauce
1 tbsp (15ml) kicap manis
1 –2 tbsp (5–10ml) chili oil, or to taste
1 tsp apple cider vinegar or rice vinegar
Oil, as needed
Optional garnish: Lime juice, fried shallots, cilantro or spring onions
Directions
- Cook the pasta
- Boil pasta in salted water according to packet instructions.
- Reserve about 1/4 cup pasta water before draining. Set aside.
- Brown the beef
- Heat 1 tsp oil in a pan over medium-high heat.
- Add beef mince and cook until browned and slightly crispy, breaking it up as it cooks.
- Add aromatics
- Push the beef to one side of the pan; add more oil if needed.
- Add garlic and onions and sauté for 30–60 seconds until fragrant. Stir to combine with the beef.
- Add the egg
- Push mixture to one side; add more oil if needed.
- Crack in 1 egg and scramble until almost set. Stir-fry together with the beef and aromatics to combine.
- Add pasta and seasonings
- Add the cooked pasta to the pan.
- Stir in light soy sauce, oyster sauce, kicap manis, and chili oil.
- Add a splash of reserved pasta water to help the sauce coat the pasta evenly.
- Toss everything together until well combined.
- Finish with greens
- Add bok choy, spinach, or other leafy greens last so they stay vibrant and wilt just enough.
- Serve immediately
- Taste and adjust seasoning if needed.
- Optional garnish: fried shallots, cilantro, or spring onions.
- Serve hot and enjoy!
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