Asian Garlic Noodles

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 dish right at home and use up all those lingering veggies in your fridge (perfect for those picky eaters), it’s even better!

reasons to make asian garlic noodles

• Quicker (and better) than takeout. Say goodbye to long delivery wait times and cold takeout. Everyone’s favorited asian noodles tastes so much better than takeout, using fresh and better quality ingredients all around. And you can load up on all that extra garlicky goodness.
• Special ingredients not needed. No need to make that extra grocery run! Use what you have on hand – spaghetti noodles (also linguine, fettuccine or even angel hair) works beautifully here.
• Flexible recipe. This recipe is incredibly forgiving and flexible. You can keep this completely meatless for vegetarians, or add your favorite protein such as beef or a combination of shrimp and chicken. Have extra veggies in the fridge? Throw them right in for a true clean-out-the-fridge meal.

tips and tricks for success

• Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
• Use your favorite protein. Beef, pork, chicken, shrimp or tofu will all work very well here.
• Add more vegetables. Feel free to add as much or as little vegetables as desired – baby corn, cauliflower, bean sprouts, snow peas, edamame, shredded cabbage or leafy greens are all great additions.
• Reheat with a splash of broth. Asian garlic noodles makes for great leftovers. Be sure to add a splash of water or stock when reheating (microwave or stovetop works beautifully!).

Asian Garlic Noodles

Yield: 4 servings

Prep: 15 minutes minutes

Cook: 15 minutes minutes

Total: 30 minutes minutes

Easy peasy Asian noodle stir-fry using pantry ingredients that you already have on hand. Quick, no-fuss, and made in less than 30min!

4.9 stars (108 ratings)

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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

Equipment

• Cast Iron Skillet

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.

Video

Notes

*Sriracha can be substituted.

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