Asian Garlic Noodles
This post may contain affiliate links. Please see our privacy policy for details.
Easy peasy Asian noodle stir-fry using pantry ingredients that you already have on hand. Quick, no-fuss, and made in less than 30min!

Featured Comment
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!).
what to serve with asian garlic noodles
Tools For This Recipe
Large cast iron skillet
Asian Garlic Noodles: Frequently Asked Questions
Yes, this recipe is very flexible! Swap out the shrimp and sub boneless, skinless chicken breasts or thighs.
Feel free to use any noodles or pasta you have on hand. Brown rice noodles, udon noodles, egg noodles, spaghetti or fettuccine are all suitable options.
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.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.

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
Equipment
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
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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!