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
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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!!!