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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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!