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!
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?
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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!