Asian Garlic Noodles
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Easy peasy Asian noodle stir-fry using pantry ingredients that you already have on hand. Quick, no-fuss, and made in less than 30min!
I am such a sucker for any kind of Asian noodles – hot, sticky, cold – you name it. I will eat every single strand of noodle left on my plate, guaranteed.
But when you can make a quick noodle stir-fry right at home and use up all those lingering veggies in your fridge, it’s even better.
Hey, it’s quicker than ordering delivery, right? And you can load up on all that garlic goodness. The hubs is just going to have to deal.
Plus, you don’t need any kind of special noodles here. I used standard spaghetti noodles. Done. If you don’t have spaghetti pasta, you can use linguine, fettuccine, or even angel hair.
Let’s just make this easy enough so you don’t have to visit any kind of specialty store.
You can also keep this completely meatless or add your desired protein as needed.
I used shrimp because that’s what I had on hand but a combination of shrimp, chicken and even beef would be absolute perfection!
TOOLS FOR THIS RECIPE
WHAT IS SAMBAL OELEK?
Sambal oelek is ground fresh chile paste and can be found in the Asian section of your local grocery store. Sriracha can be substituted for sambal oelek.
Asian Garlic Noodles
Ingredients
- 8 ounces spaghetti
- 12 ounces medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 1 red bell pepper, diced
- 2 zucchini, diced
- 1 carrot, grated
- 2 tablespoons chopped fresh cilantro leaves
For the sauce
- ⅓ cup reduced sodium soy sauce
- 3 cloves garlic, minced
- 2 tablespoons brown sugar, packed
- 1 tablespoon sambal oelek, or more, to taste*
- 1 tablespoon oyster sauce
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat olive oil in a large cast iron skillet over medium high heat. Add shrimp and 2 tablespoons soy sauce mixture, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- Stir in mushrooms, bell pepper, zucchini and carrot to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in spaghetti, shrimp and remaining soy sauce mixture until well combined, about 2-3 minutes.
- Serve immediately, garnished with cilantro, if desired.
For the sauce
- In a small bowl, whisk together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I made this vegetarian and substituted chili crisp and hiosin sauce because of a shellfish allergy. It was still really good.
I stir fried a ton of veggies and added the sauce, let it simmer for 5 min, poured it on rice. It was so delicious. Next time will try noodles. And there will be a next time.
Simply delish! I am mid bite writing this review because I am so appreciative of low budget high quality recipes. You have to try this. I didn’t have spaghetti so I subbed chow me in noodles and it did not disappoint. Thank you for such an amazing dish!
Made this last night and it was really good! This recipe is a keeper!
Made just the sauce over noodles for a quick lunch. Didn’t have oyster sauce so omitted and it was still the perfect amount of sweet / spicy. Definitely a keeper for a super fast and tasty dish.
I’d like to tell you what I think a/b your Asian Garlic Noodle recipe. This has go to be the most delicious meal I’ve ever eaten… and I’m old now. My wife (Thai) and I both can not say how DAMN DELICIOUS we both find it. Initially she laughed when I asked her to make it…guess her being Thai and my asking her to make Asian Garlic noodles. Now we both can not say enough a/b this recipe. The taste is just ????? beyond words.
Thanks you.
Keoki and Kiow.
Have been making this for a long time now. It’s my go to Asian garlic noodles recipe! My family love it. I love pairing it with some sticky honey chicken too
delicious, this is the second time I made it…..easy to make vegetarian, with or without tofu. The sauce is perfect
Absoluely delicious!
I subbed thin chinese noodles for spaghetti and Garlic Gochujang for Sambal Oeleck.
Thanks for the wonderful dinner.
These were super delicious. I did not have shrimp so I used some skinless salmon instead chopped into small pieces. I will definitely be making this again and again.
Everyone here agreed better than take out!!
We didn’t have mushrooms but had some snap peas that needed to be used and used leftover roast chicken and instant egg noodles….basically the sauce is excellent and versatile for an easy weeknight dinner…adding to our rotation!!!
Wish I could give more than 5 stars. I make this quite frequently and never took the time to write a review. I love this recipe because it’s quick and easy to make after a long day at work. This is dam delicious, thank you for a fabulous recipe.
Delicious and easy recipe. Any time I have left over spaghetti noodles I make this dish. I double up the sauce recipe and make it in the morning and let all the flavor meld together. Everyone always raves how tasty this dish is!
Out of the park.. And I didn’t have oyster so I used abalone but will definitely follow recipe to the letter next time it was fantastic. I made with chicken as my protein and used a frozen Asian medley of veggies. I’ve been cooking Asian food as a hobby of mine for over a decade and this is going into circulation!! Thank you so much for sharing this dish.
This is absolutely delicious! Everyone loves it and it’s so simple. I am planning on making a batch of the sauce and freezing it as cubes in the freezer so I can just take one out to defrost whenever I want to make me some noodles. Thanks for the recipe. This will be a go to for years in this house.
Fantastic!!! I can’t stop making these noodles and eating them all myself!
Solid!
Amazing taste and great to freeze as well. I replaced with chicken and it turns out wonderful each time. Like another reviewer says, including all the prep, this takes much more than 30min.
Quick question – can the sauce be made ahead of time? How long would it keep?
This is lovely! My only quibble is the “less than 30 minutes” line—yeah, it comes together fast once all the veg are chopped, but the prep work is not insubstantial.
100% worth it, though!
Made this and honestly will be my go to recipe for an easy yummy dinner
Sooooo good bravo chef!
Really good.
I made this last night. Used gochujang instead of sambal. Great recipe for clearing out leftover veggies. Will definitely make again
This has become our go-to for that quick what-do-we -have for dinner. There’s always some veggies and maybe some char siu in the freezer. You can add a bit more or less heat.
The sauce is so delicious! I did it with chicken instead of shrimp because some of my family doesn’t like seafood. And the sauce was so good! Reason why I only gave a 4 star review is that the spaghetti noodles came out slimy and I made sure to rinse the starch off the noodles before tossing them in. I recommend going with a rice noodle or some other type of noodle that isn’t too starchy. Or just making white rice on the side. Other than that it was delicious!
All noodles can be starchy if over boiled. Cook Al dente(Box Should Say How Many Mins) and then finish off with recipe’s instructions.
Lovely! You HAVE to taste it, its great!
Made this last night for dinner – it was excellent! Used Sriracha and left over rotisserie chicken- So good and very easy to make. Will do again and double the yummy sauce!
Guys this sauce is legit! Use any combo of pasta and veggies you like. Cook it all up al dente, dump the sauce on, reduce/coat everything and call it done. Didn’t get salty. It’s a keeper.
This was so good – so many flavors – I used thin linguini for the pasta. Didn’t have zuccini, but didn’t miss it. Used Siracha instead of chili pastee? worked just fine. This will be a regular, nice break for the routine. Love this sites recipes. Keep up the good work.
Amazingly delicious! Made as written and it turned out perfect. Will definitely make again and again. Thanks for this wonderful recipe!
This is my favorite asian noodle recipe. I’ve made it as directed and it’s amazing but I am also guilty of making it with just the noodles and the sauce with no protein or veggies and inhaling it that way, too. SOOOO GOOD!
Crazy good. Dubbed fish sauce fir the oyster and was delicious!
made as described — so very good will make this again!
So simple and really good! Didn’t have a plan for dinner, just made some Japanese green tea noodles and didn’t know what to serve it with. I would normally do a peanut sauce but didn’t have time. This sauce only took a minute and I am saving the leftovers for another “emergency use”, I would even drizzle it on eggs!
Absolutely Delicious!!!!
A Keeper Recipe For Years to come!
I modified it a bit…
Here are modifications! But only because I was a lazy cook tonight
Now know that modified it a bit. Basically because it was what I had on hand. And it seems like it would work! It came out Excellent!
So here is what I modified.
1) I used a Red Pepper, cut it up into 3/4 to 1 inch chunks. And 1/4 of a sweet onion. The same. I sauteed these until just tender, and set aside.
Meanwhile I had thawed out a bag of Publix Large Raw deveined shrimp which are on sale. I had to take the tails off but big hoho. I ended up using about 3/4 of these and Joe can have cocktail tomorrow for lunch.
I used a package of those cooked Kame Stir Fry Noodles. (There are 2 PACs to a package) I did cook both, but Joe will eat leftovers for lunch). I microwave d them both for 90 seconds + 20 seconds just near the end. Before mixing them into the shrimp and vegetables with the sauce.
I used a package of Birdseye Asian Medley Seasoned . Micro thawed for 2 minutes and set aside in the bag.
The sauce recipe was exactly the same, but since I only had light sesame oil on hand, I toasted some seeds to enrich the flavor, and used 2 TBLS of the Garlic Chile Paste. If you don’t have this as a staple in your kitchen, let me know as I always have it and will happily share with you!
So make your sauce.
So saute peppers and onions until just slightly tender.Set aside.
Pat you ship dry a bit.
Micro you veg mix. Set aside.
Start your shrimp, while microwaving the 2 packs of noodles.
After 2 minutes add the veg mix and some sauce to the shrimp, a
Stir around, add the noodles and rest of the sauce. Done.
I hope you try it and like it. You can also search extra Chile sauce at the table, if you’re feeding mom and dad, but actually not over the top spicy at All!
Thank You For This Wonderful Recipe! I will enjoy it for Years to Come!
I think that we will stick to the recipe as presented. You do you.
Loved it!! Added some peanuts for some crunch!
Loved it!
Excellent recipe. Used rice noodles as I am gf. It was yummy! Several recipes from Damn Deliicious are outstanding. I could have eaten the entire pot.
Yummy! My 9 year old loved it better than the Chinese restaurant! My husband loved it too! This recipe is a keeper!
My daughter made this for dinner tonight. It was a little on the spicy side, so next time she plans on reducing the amount of Sriracha sauce, but it was very good.
I have one question; it doesn’t indicate what the serving size is in the nutritional facts. I’m on a diet and I watch my calorie intact by measuring my serving sizes.
I’ve found that most, if not all of these recipe sites provide nutritional facts per serving, but never tell you what the service size is (grams or ounces).
We’ve made this once a week for almost a year. This is one of the few recipes where spaghetti subs wonderfully for specialty noodles. It’s versatile and works with ground chicken, steak, or just an extra helping of vegetables. We triple it for a large family and it comes out tasting just as delicious as the base recipe. 10/10
I am making this now. I am making Beef Bulgogi and will be topping it over the noodles.
Perfect, thank you! Had to wait at home for a delivery so couldn’t go out to buy anything – you saved me!
Mmm… it sounds delicious just like it tastes. Me and my sister used this recipe for our noodles. We ate it while watching a movie. We both loved it!
Hi
Can it be made ahead?
Thanks
It was really easy to make and delicious too.
nice recipe
Awesome and easy. I’m allergic to seafood and kids can’t do spicy so we left out those, but used salted peanuts for our protein and it was a nice vegetarian option. Thanks !
I have a question, can fish sauce be substituted for the oyster sauce if I don’t have oyster sauce? or is there another substitute for oyster sauce? Just wondering…
I don’t have much experience with fish sauce, but oyster sauce is quite sweet and sticky. Maybe a good substitute would be to add an extra spoon of sugar as well as some corn starch or potato starch to the sauce. Hope this helps.
A good substitute IS fish sauce with a tad more soy sauce but with it having soy sauce already id just put in the fish sauce. Just use half the amount required as it can be quite potent. Hope this helps and enjoy
Made this last night. Excellent. Could scallops be used in this(short searing time then set aside to add veg)?
Awesome!! Can I make extra sauce and either preserve it or store it in cabinet?
I made this as written (used regular soy sauce, not low sodium) and it was absolutely amazing! Even better than our favorite carry-out hibachi! I’d like to try subbing chicken next time. Do you think it would work to make an extra batch of the sauce and marinate the chicken in it? And would it be 12 oz of chicken? Thanks!
This is a top favorite in my house!
I substitute with chicken since I’m not a fan of shrimp. I also replace the mushrooms with steamed broccoli! (Yes I’m picky) I make extra of the sauce and let the chicken marinade while I prep all of the fresh ingredients! This is such a delicious recipe!
Great recipe!!! I whipped this together in about 20 mins and it was sooooo delish! Granted, I had pre-cooked noodles which made it that much easier. Happy Tummies here 🙂
If I don’t have sambal oelek can I just any other chilie paste??
I always make it with just some hot chilli flakes and it’s amazing!
I used Chilli & Garlic sauce which is very paste-like. It was very tasty, but quite spicy.
Omg its sooooooo- good i love the spicy in it and all the flavors it has its mouth- watering . Mhm
My absolute favorite of all!!
I made this for our Asian cuisine themed Thanksgiving this year. It was a major hit! Very flavorful, I added extra soy and oyster sauce per taste but other than that I stuck to the recipe to the T.
This has become one of my favorite go-to meals for when I don’t know what to make for dinner. It’s nice because I’ve used up leftover meat from other meals to throw in here. Super easy and very delicious!
So so good!!! Definitely a keeper!!!
Quite delicious.
Awesome recipe and flavors. Added additional slice garlic to vegetables . Very versatile, used fresh Florida shrimp but could easily substituted chicken or beef.
It was delicious! I didn’t have red chili paste, so I replaced it with red curry paste and skipped thr oyster sauce for a vegan version. I will definitely make it again!
I think it was DELICIOUS! in my opinion, I think it should be 2 clove’s of garlic but all-in-all… IT WAS AMAZINGLY SATISFYING TO EAT!!!
“cloves” has no apostrophe. And I would root for 4 to 5 cloves of garlic. You can never have too much garlic!
Made this tonight after a trip to an Asian Market to stock up on ingredients. OMG it was amazing!!! Used gluten free spaghetti and kept the rest of the recipe the same except only half the chili paste because my son can’t take the heat. I will be making this again soon!
Oh my goodness! This was so delicious. We didn’t have oyster sauce so we used a combo of soy and hoisin sauce. We also used chili garlic paste. We stuck with whole wheat thin spaghetti, and it was so good I could have licked the bowl! It’s worth all the effort of chopping the veggies. A must make and now a new recipe to add to our rotation.
Ok, stop it! I’ve always wanted to try making a yummy noodle dish and I have found one that is delicious and satisfies my Asian noodle craving. This dish was amazing! This was also my very first food recipe review because I though it deserved to be reviewed! So yummy. I’m also surprised that it’s so delicious considering it has normal spaghetti noodles and not Asian udon noodles. Well done!
It was one of the best meals I have ever made from a recipe on Pinterest. Thank you so much for sharing.
I was searching for a recipe for Asian garlic noodles to serve with a grilled Thai pork tenderloin. After trying a few others that were bland and boring. I found this recipe which is exactly what I was looking for. I only made the sauce for noodles but talk about good – I even ate leftovers cold from the refrigerator!
So good. I replaced pasta with Low Mein noodles, upped the spice and the family LOVED!!!! Thank you.
Delicious!!! Substituted sriracha as suggested since I didn’t have chile paste, and left out the mushrooms since I don’t like them. Considered tossing in some scallions at the end but got lazy…will do that next time as well as add some shrimp (again, was being lazy). The sauce is fantastic, will make this again and again!
I forgot to mention I burned my tongue because this was SO GOOD I couldn’t wait until it cooled!
YUMMY! I made this tonight and happened to have shrimp and chicken. This is quick, easy and delicious!!!
Hi Chungah, I was looking for an Asian noodle dish and typed simply that into google. Yours was one recipe that came up, so, after checking all the wonderful comments, I decided to take a chance. Omg, I’m so glad I did! This really is damn delicious! I’m vegetarian, so didn’t use oyster sauce, still, DELICIOUS! You have a new fan! Now, if you’ll excuse me, I’m off to browsing your other recipes. Thank you SO much!!
Omg this is exactly what I keep hoping quick microwave noodles will taste like but am always disappointed with. Adding the peanut butter as that one top suggested only improves it. HIGHLY RECOMMEND. Damn. This will be on my short list of favorites.
I replaced the spaghetti with udon, the oyster sauce with just more soy sauce, and the chili paste with garlic chili sauce. The noodles were sooooooooo good they tasted like that one noodle dish at that one restaurant you always forgot the name of. The noodles were spicy salty sweet and great for slurping. I HIGHLY recommend replacing the spaghetti with udon but all and all a great recipe.
So delicious. Even my picky eaters love it. Thank you
This is great! Didn’t have chili paste, so I added extra garlic, crushed red pepper, and rice vinegar. Absolutely restaurant quality. Added a little dark soy sauce at the end for color. Used wide wheat lo mein noodles. Next time I’ll try it with chicken. Would even be good with crispy tofu, because the sauce makes the dish. The noodles and protein are bystanders. Thanks for the great recipe!
Great balanced meal and very tasty. Thanks for sharing
Lynne
Super easy and delicious!!!!
THIS IS SO. GOOD. This recipe is absolutely delicious and relatively healthy. This one is going into the rotation for sure.
This was great on its own but I added about 2 tablespoons of peanut butter and chopped peanuts to the sauce which made it even better.
I wish I’d read that tip before I made this. Don’t get me wrong this was good. But I think the peanut butter twist would have made it better.
I wish I’d read the peanut butter idea first. My family Really, Really loved this. But a satay twist, yum. Next time.
Thanks for the peanut butter tip! I added that towards the end and it totally elevated the already-good recipe.Will make this noodle dish again and again!
I’ve make a similar recipe on my own but will give this one a try. Ground pork or sausage also goes great with this recipe. My friend’s mom is Vietnamese and makes a dish called ‘small meat n rice’, which is ground pork w/ caramelized onions, soy sauce, sesame oil, garlic, and sugar, served over bowl of rice. Da bomb…I did the same but mixed in with noodles. Family loves it…Going to try this recipe for a different spin, with cooked sausage ground up.
Made this tonight since we were craving Chinese food but are social distancing! Family said it’s better than going out to dinner at our local restaurant… can’t wait to make it again!
Made this with my 2 girls! It’s now one of our dinner favourites. We used beef instead of shrimps. So simple, easy and delicious.
Thank you
This is delicious! I have to say, so incredible the next day! Tasted like true Asian Noodles, something I didn’t t think I could ever achieve. My teenage daughter has requested this to be a weekly dish 😉 will 100% be making this again and again! Thank you!!!!
I made this last night and it was EXCELLENT. So quick and easy to prepare. The prep takes the most time.
DELICIOUS, thank you!
Hi Chungah, I made this for the family and clearly you can use just about anything you have in the fridge which makes it a winner.
I have a question, once cooked can you freeze this, all of it or any part of it?
Thanks and regards
Lynley
This was delicious and easy to put together! I used whatever I had at hand so I didn’t have shrimp, but I did have some pork which I chopped into cubes. I didn’t have sambal oelek or sriracha either, but I substitute it with some red hot pepper flakes and a dash of vinegar. It worked really well. It gave it a nice little kick of heat.
Think it would be okay to use garlic chili sauce instead of the paste?
I tried this and it turned out great! I still used a full tablespoon but I recommend using half one unless you can handle really strong heat
I did that and it turned out really good! I still used a full tablespoon but I recommend using half one unless you can handle really strong heat
Omg this was so delicious.
Thanks for the receipe.
Exactly what I was looking for, a quick & easy noodle recipe with stuff I had at home. I had rice noodles in my pantry and really wanted takeout but I’m trying to save some $$$. This was perfect, I’m definitely going to be making this over & over.
This was a keeper. Fast easy and tasty. Both my husband and myself enjoyed very much. Will make again
I think this is Americanized – cremini?
Just moved out and had very few supplies. Had spaghetti but wanted Chinese so looked up how to make Asian flavoured noodles with spaghetti. Substituted shrimp for chicken and turned out soo delicious. Will be trying out again soon! Thank you! <3
I made this recipe and it was damn delicious!! I used sirloin steak instead, of the shrimp and it was so amazing !!! I will make this again !!!
I can’t even count the number of times that I have mademoiselle this. Every time is different depending on what I have on hand but the sauce is always the same. Damn delicious!!!
This was such a good weeknight dinner! Thanks!
This was fantastic!!! I did add green onions when I mixed in the noodles. I will be making this again
Wow. This was delicious and easy. I made the pasta in my instant pot (water just covered uncooked pasta, 1 minute pressure, 5 minutes natural release) while I was preparing the sauce and vegetables. I halved the sambal oelek because we like a kick with flavor, but I thought it might be too much. Next time I`ll add more. Verdict: I`m making more sauce today to have on hand. Thank you for exactly what I was looking for. Noodles rule!
OMG This recipe was so yum. I didn’t have any veggies in the house save purple cabbage. So I used that along with tofu.
I made these last night and used sriracha instead of chili paste since that’s all I had. Used a little too much and the result was just too spicy for my taste. Looking thru my cupboard, I thought ‘ok peanut sauce should help ease the heat.’ Turns out I was also out of peanut sauce so I ended up using honey peanut butter and oh boy was it delicious! I can’t wait to make this again with less sriracha!
I’ve used this wonderful recipe as a base oodles of times. But I keep forgetting when I come back to it what the 8 oz of pasta means.
Is it oz by weight or volume…and is that the measure of cooked or dry noodles?
Help clear my brain fog please!
This is by weight, uncooked, as the pasta is cooked in step #2:
2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Brilliant – thanks Chungah!
Cooked it once again tonight with a few tweaks (what was in fridge & pantry) and it turned out beautifully.
Really appreciate the quick reply: helped smoothly lubricate my mental “cog-fog” away!
DELICIOUS~ I made this tonight for dinner, along with tempura shrimp…slight changes… i made these with with zoodles and i did nt add the shrimp to the noodles. i made this as a side dish. made everything the same and added the zoodles at the end. i didnt use all the sauce, as I know regular noodles would have absorbed the sauce more,…. delicious!!
Another winner in my house! Your recipes never disappoint!
First time I’ve made this, and it was delicious. I will definitely make it again. Quick and easy, but packed with punch
Very delicious! I tripled the recipe and it worked wells very easy to follow and I had everything on hand
I have to say all your recipes are the best never had one that my family did not like. Plus your cookbook is so easy recipes and delicious.
Great and easy recipe. I did not have the chili paste so I used about a tsp. of chili powder. It was delicious!
So far I made this recipe 3 times. The first 2 times with shrimp and once with fish. I really love it. It’s a family favorite. Not only it’s easy but it’s really quick to make
Thank you!!
This was SOOOO delish and much better than takeout. The amount of vegetables made it so much better than takeout when there seems to be tons of noodles and little to no veggies. We are making with broccoli next time and I can’t wait as I love broccoli even more than zucchini!!! Thanks from this disabled grandma…I chopped and daughter cooked so it was definitely a win as I could sit to chop and she was able to cook after a full day of work and have it done in 30 minutes.
Awesome, Regina! Glad you like it!
As it is a very hot summer here in N.Z. I wanted something quick and tasty for dinner.
This was delish and was soo easy to prepare.
I didn’t have any oyster sauce so used teriyaki sauce and fish sauce and fresh child’s.
Substituted zucchini for blanched green beans, red capsicum, grated carrots and spring onion.
My family enjoyed it immensely and youngest daughter took the leftovers for lunch.
Will definitely make this again perhaps with another protein next time. Yum!
Super yummy! My picky son ate this without any modification. That never happens! 🙂 I made a soup with this for my daughter who just got braces. I added low sodium chicken broth and heated the whole mixture in the microwave for 1 minute. She loved it! Thanks for the recipe!
Delicious! Substituted coconut sugar for brown sugar. Made it with veggies and loved it. The sauce is excellent. Going to use it on just veggies today.
I made this without the Oyster Sauce/ Shrimp and it still tasted great! Was super easy too.
Oh my yumminess! This was scrumptious. I used chicken instead of shrimp and used veggies we love including onions, baby bok choy and broccoli. I cut the sugar down to 2 tsp, left out the sesame oil and used sriracha because that’s what I had on hand. My picky eater ate three bowls!
That was amazing best quick dinner ever
These had great flavor but we’re pretty salty, even with low sodium soy sauce. Next time I’m going to reduce the soy sauce a bit and replace it with some water or chicken broth. All the family liked it, so it’s a keeper!
I made this last night for my family and they all loved it. The flavors of ginger, chile, snd garlic all came through crisp and savory. I do have one small critisism of this recipe and it’s the time that it claims it takes to prepare and cook. The prep time including bringing all the ingredients together, washing and dicing peppers, zucchini, mushrooms, and carrots, plus mincing garlic and ginger, chopping cilantro, and making the sauce is more like 30-40 minutes. It took me over an hour from start to finish. However the end result was a delightful meal. Will make it again for sure!!!
Thank you for your feedback, Margie!
I made this recipe OUTRAGEOUSLY simple and Delicious my family will see thus Great Lomein Again.
made it. very yummy. used gochuchang fir the chili paste. yum!!!! thank u!
Sounds amazing!
Very yummy! The cilantro really enhances the taste. I really love this recipe.
This is absolutely delicious! Just made it and my mom (who was always reluctant to try anything on the Asian spectrum – as we have very different food in Romania) absolutely loved it! The only thing I left out was the red pepper as I did not have any. And the cilantro, because apparently I don’t like it Definitely a 5 star recipe! Thank you!
Great! Thank you for sharing 🙂
Absolutely the best recipe for Asian Noodles! So many recipes use bottled sauces, but I prefer scratch recipes. We love Asian food even more after living in Shanghai, China for a while! Thank you for giving us great Asian recipes here in the US!!
I made this recipe twice. I had to used the vegetables I have. Broccoli, green beans plus dried mushroom and it was delicious. Wow my friend ate the leftover and ask me again to cook but more sauce in it. Thank you damndelicious! It’s always great to received new recipe from your website. God bless!
Awesome, Kitty! Thank you for sharing.
This earns a place in my all-time favorites! I made this tonight about two hours after I discovered it on my email feed! I was out of carrots and zuke, but I had mushrooms, a red bell pepper, onions, and frozen green beans. I boiled the greenbeans in with the pasta so they came out tender crisp. I used sriracha but I will cut down a bit next time. The sauce was incredibly delicious, and I can see myself using it with other dishes. I had shrimp in the freezer, and it was just amazing–tender and succulent– with the sauce and the noodles. I topped it all with thinly sliced scallions. I will be dreaming about this dish all night long! Thank you so much!!!
Thanks for sharing your experience Constance! We appreciate it.
Amazing! I doubled the sauce and used a 6oz pack of chow mein noodles. We like them a little less sweet so I also halved the sugar after the first time I made them. My kids LOVE these and they are so picky!
That’s so great to hear! Thank you Megan.
I made this tonight. I left the sauce completely as is and it was superb! I used 2 boxes of linguine and so doubled the sauce mixture for the volume of pasta. I thought it was just right. I had a bag of broccoli slaw on hand for my veg and gave it a saute before throwing everything all in. This will be my go-to noodle dish forever! I used to be somewhat of a fan of that Pioneer chick’s sesame noodles, but ugh…so much oil. This recipe supersedes it in a big way. Thank you!!
Thank you so much Amber!
Can I omit the sambal oleke? I’ll be sharing this with my toddler and wouldn’t want it to be spicy for him. Would omitting it change the flavor lots?
You can omit. It will change the flavor, but it shouldn’t be too drastic of a change.
Could you please give me a substitute for cilantro? Not a fan of cilantro and alot of your recipes seem to include it.
Hi Janice, you can simply omit the cilantro all together. If you want a replacement, depending on the recipe, parsley works great.
(The above comment is supposed to say my son “devoured it”)!
Wow! This is delicious! My picky son delicious poured, it spite of the fact that I added in more of the chile stuff – my mouth was on fire, but I still loved it. Next time I’ll add the amount the recipe says to! A keeper!
So happy you and your son liked it this much!
This meal was very easy to put together and had good taste! Will definitely make again. I only changed one thing.. made it with Angel Hair Pasta instead of the regular pasta. A keeper for sure! Make it you won’t be disappointed in the flavor.
This looks amazingly. I can’t wait to try and make this dish. Yummy! Yummy!
Made this dish and it was wonderful!
Hi Chungah –
May I suggest that in your replies you correct the spellings of ingredients mentioned by your fans: Siracha (not ‘Sarot she’) and Tabasco (not ‘tobacco’) so your fans don’t look/sound like idiots at the grocery story? More to the point, maybe there is something out there called ‘tobacco sauce’ but I imagine it tastes truly horrendous!
Thanks for all your wonderful recipes 😉
Unfortunately, I cannot speak for the typos listed by readers. 🙂
They were probably using talk to text. Chunga cannot change their answers. Be kind to others.
Looks super delicious! Interesting how you used spaghetti though (:
Delicious! Thanks for sharing this recipe!
This recipe is so good. I have made it meatless and with shrimp. Always awesome. I add broccoli florets and it’s always amazing. Thanks.
Ah yes, I’ve made this recipe 4 times now because it was so good.
Yum, very good! I love your recipes. These garlic noodles are fantastic!
This was amazing! I had three servings ^_^
I’ve made this three times. It’s so good! And so easy to make. Everyone I’ve made it for has enjoyed it as well. 🙂
Hi would thick spaghetti be ok to use? I can’t wait to make this for my daughter who loves anything Asian. Thanks for the great recipe
Yes, of course!
I read through all the comments and no one had the experience I did. It didn’t say how many cups of diced zucchini, instead it said 2. I didn’t know if they were the tiny one’s or the bigger one’s that come in a variety of sizes. I had 6 tiny one’s on hand. After prepping the mushrooms, 2 didn’t seem like enough so I used 2 more. I had Japanese udon noodles that I wanted to try. I did see one other reviewer used these but didn’t say she changed the amount. Since your picture looks like more pasta compared to the other ingredients, I used the whole 14 oz pkg, instead of the 8 oz of pasta recommended. Even so, I set aside 1/3 of the mushrooms and zucchini and there was still ample for the dish. The completed dish was a good mixture, but it didn’t have as much pasta as your picture showed compared to the veggies. Even making all these changes, the dish was delicious. This is only the 3rd recipe I’ve tried so far from DD and I”m hoping others will give true measurements. Not that it matters much in this recipe because it’s grated, but even asking for 1 carrot as opposed to stating how many cups could make a difference in other recipes. Thanks for sharing!
Made this last night, exactly as the recipe and it was delicious. Thank you so much for sharing, this will now be making a regular appearance on our dinner table, as does your wonderful one pot garlic and parmesan pasta.
My, as always this looks yummy, and I can’t wait to make this dish. You recipes rocks!
Loved it…5 stars from me and the kids!
Wow that looks so delicious! nothing beats a good noodle dish in my opinion.
oooh, this sounds incredible! I will have to try it soon! thanks for sharing!
Made this recipe last week since my husband and I wanted to try some Asian stir fry at home. It was absolutely amazing!! Used seafood mix and substituted oyster sauce with fish sauce as we did not have any oyster sauce. Thanks!!
Can you substitute Sarot she sauce for the ground fresh chili paste and maybe some crushed red pepper flakes ???
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This was so delicious! It just hit the spot! My husband is always skeptical whenever I make Asian dishes (he is Korean, I’m whiter than paper), but he loved this! Even went back for seconds! I made it with chicken and added in an onion because I had one on the counter. I will be adding this to my list of quick and delicious week day meals!
Can I use kikoman traditionally brewed soy sauce instead of reduced sodium soy sauce ? I don’t know the difference between them.
Yes, but I recommend using less soy sauce than indicated in the recipe.
Thank you so much. Should I use like half of 1/3 cup ? I am total newb when it comes to this type of Asian cooking. I want to follow the recipe as much as possible.
Yes, you can start there and add additional soy sauce as needed.
Picky eaters in the fam, just wondering. Would it change the flavor if I didn’t include the mushrooms at all?
Not at all!
I cut out one of the zucchini and the carrot and added a small bag of snow peas instead (I’m all zucchini’d out after the summer growing season!). I also used whole wheat pasta and had to make a little more sauce because the noodles seemed too dry. But delicious!
Made this tonight and it was simple and delicious. We used shrimp. The only vegetable I had was bell pepper so I julienned some and added some green onion instead of cilantro. I also added a dash of tobacco sauce instead of chile paste and it was a hit in our family. This will definitely be a recipe I go to in the future. Thanks!
This pasta was DELICIOUS! This was quick and easy and will definitely be a go to Asian meal from now on. Also, oyster is a must, don’t skip it! Thanks for the recipe!!
Third recipe I’ve made since discovering your website and it is now my go to for a pasta meal. My boyfriend loves it as well and he’s a picky eater. I cannot wait until you post your turkey greek meatballs!!!
Can it be served chilled?
Yes, absolutely, but I find that this is best when served immediately.
Thank you for sharing. I made it for my husband yesterday and he said that I should write thankful comment:))
Made it last night using chicken. Loved it. Even picky son loved it. Also I added a bit more of soy sauce and about a cup of chicken broth for more sauce just cause our family really likes a lot of sauce with noodles. Turned out great. Thank you! Blessings!
I tried this last night and it was so good! My husband and I are both carb-a-holics who love our pasta, so I cut down a little on the noodles, but used my spiralizer to make zoodles from the zucchini instead of dicing it. When it was all mixed together, you really couldn’t tell the difference – satisfied the craving and kept the carbs in line. Great meal!
This was so delicious! I will never buy take out again 🙂 My 4 yr old slurpped it up!!
Wow! These are fabulous and better than my other Asian noodle recipe. Will be making these often! Yum! Thank you for sharing!
I substituted Hoisin sauce for oyster, as that’s what I had in the fridge. I also used a package of Udon noodles instead of the spaghetti. This turned out amazing. I like mine extra spicy, so I thinly sliced a jalapeno pepper and sauteed that with the veggies.
Hi Chungpah! I love, love, love this recipe. Being a single person means that I normally have to cut down the size of any recipe. When preparing these noodles I must have been daydreaming because I prepared the entire sauce amount. When I realized what I’d done, I stuck 1/2 of the sauce in the freezer. Tonight, I used that frozen bit as a marinade for a pork steak. It was excellent! Keep up the good work!
I made this last night for dinner. It was so fast to throw together & amazingly delicious! My husband eagerly took the leftovers to work today. 🙂
I used chicken because I didn’t have any shrimp on hand. I love that the proteins are interchangeable. I have made so many of your recipes & not one has disappointed! Thank you for so many great recipes. 😀
I made the Quinoa Chinese style “fried rice” last night and it was wonderful.
Making Garlic Noodles tonight.
I made this last night with black bean noodles and it was unreal – easy, delicious, quick.. the perfect meal! Can’t wait for today’s leftovers 🙂
So healthy that I must make at least once a week. Thank for these wonderful recipes that encourage me to do more.
one of my my family is allergic to shellfish and was wondering what would be a good substitute for the oyster sauce? Is it oky to use vegetarian oyster sauce ??
Yes, absolutely.
Doubled the recipe and used chicken instead of shrimp. It was so delicious! All 3 of my young kids gobbled up every bite and wanted the leftovers for lunch the very next day. This is definitely going into my regular dinner rotation.
Sambal Oelek chili paste lying in my pantry? LOL You’re funny. Seriously though I can make this by subbing Sriacha or just some red pepper flakes. I think I may have some Sriracha garlic paste in the fridge which most likely will be overkill on garlic but then there’s NO SUCH THING as too much garlic. 🙂
So sriracha is standard but sambal olek is unreasonable?
That’s funny. I had both Siraacha and samba olek in my fridge. But this was delicious!! And very fast to make.
Delish!! I can tell already that I will be craving this. Even the hubs gobbled it up. Yum! I didn’t have oyster sauce, so I just subbed in a bit of hoisin sauce. Still fabulous.
is this like a teryaki taste to it or what is the taste like
It’s not like teriyaki sauce – it’s more of an Asian stir-fry sauce similar to chow mein or lo mein.
Where do you find ambal oelek (ground fresh chile paste)?
This can be found in most mainstream grocery stores. It is also available on Amazon.com.
Oh my god, you’ve done it again!
This was AMAZING – I changed up the veggies to use up bok choy and it was incredible. It was done just when my husband got home from work and he got mad at me thinking that I went to our local thai place. I had to show him the wok and kitchen for him to believe I had actually made it.
This was incredible, please keep it coming!
I’ve been dying to try this since you posted it and I finally got a chance to make it for dinner last night. It was absolutely fantastic! I will definitely be making this one again!
Making again tonight – 1st time made exactly per recipe except added shrimp after cooking veggies. Big hit with my family, but it was a lot of zucchini. Then used the same recipe (no zuke) and served over rice – another standing ovation! Tonight using 2 small zucchini – which is 11/2 cups – will see if that is better.
Also – didn’t have the Oelek stuff but the Sriracha worked -gave a nice heat which complements the ginger and brown sugar.
Thanks for a great recipe – the sauce is what makes it!
Adorable recipe! Really easy and extremely tasty! I tried it with angel hair, and it was delicious. Thanks!
Eating it right now. Damn delicious indeed – and simple. Soy sauce + Sambal oelek + Oyster sauce = Win win!
I had A LOT of veggies (maybe they were all abnormaly big) so I had to let them cook for quite some time, much longer than the time indicated.
Love your website. Thank you for your recipes!
These look incredible! I have some rice noodles in the pantry, do you think I could use those instead? Thanks!
Yes, absolutely.
made this last weekend and its absolutely yummy!!!! thank you for sharing
Thanks for the recipe! This was delicious and super easy to make. My picky Wife and Daughters loved it!
This looks so good! Could I use ground ginger instead of fresh do you think? How much would I use?
Yes, absolutely. The ratio for fresh to dry spices is typically 3:1.
I made these noodles for dinner last night without the shrimp. Instead I paired it with a teriyaki marinated pork tenderloin. Let me tell you, they were AWESOME! My 1 1/2 year old daughter gobbled them up like they were going out of style! Thanks for the recipe!
Omgness this looks so incredibly good! It’s one of those things that make me want to walk all the way into the mall for some Mongolian bbq, but then I think I’ll have it at home soon. Healthier, you know?
I cooked Asian Garlic Noodle for my late lunch today. It was so DELICIOUS. I am definitely keeping this recipe in my email. Will look forward to cooking any recipes from yours. Many thanks!!
I made this last night as a special New Year’s Eve dinner. It was easy and delicious! Had a head of broccoli, so added the florets! Yes, we slurped it up!
Delicious and easy. Whole family loved it, yay!
I need to get some oyster sauce for my fridge so that the veggies/shrimp are just a quick stop into the grocery store. Yum.. thanks Chungah!
oooh this sounds incredible! i will have to try it soon! thanks for sharing! 🙂
Tried this tonight. It was really good. Used fish sauce because I didn’t have oyster sauce.
Also used Vermicilli noodles.
Would left over turkey cubes be suitable? I might substitute the zucchini with green beans, equal color, more crunch.
Yes, absolutely!
Yuuum! I could slurp these up right now!
I have people with seafood allegies in my house so the oyster sauce is a little iffy for us. Do you have any suggestions for substitution?
Thanks!
Here is a great source on possible oyster sauce substitutions. Hope that helps!
I use Hoisin sauce as I don’t as most oyster sauces are full of unhealthy ingredients (unless you find an online supplier of the Real* stuff) and along with it I add a bit of fish sauce. I just made the above recipe for the second time and it turned out wonderful – as do the majority of these recipes – so reliable. Anyways, I do the exact same ratio for the oyster:hoisin sauce and add 1/4 – 1/3 the amount in fish sauce i.e. for 1 Tbs of Oyster sauce I substitute 1 Tbs of hoisin and 1/4tsp fish sauce. I’ve done this to both recipes and it’s worked great. If your family is allergic to more than just standard “seafood” and allergic to fish skip this suggestion. I read somewhere that you can use dark soy sauce instead of fish sauce. Hope that helps. And thank you Damn Delicious for your readily reliable recipes and their sink-your-teeth-into-goodness!
Oh my gosh, I meant to say that I’ve made the wonton soup twice, not the noodles! This will be a recipe to try soon though!
Looks yummy and easy!!!!!! Will make this weekend, thanks for sharing.
Thank you and Happy Holidays.