Asian Garlic Noodles
An easy Asian Garlic Noodle stir-fry dish using pantry ingredients. Quick, no fuss, and made in less than 30 minutes for a quick weeknight meal. Use whatever vegetables you have on hand. It’s the sauce that makes this dish!
My family loves Asian style food. And this dish is one of our favorites. It’s chocked full of nutritious vegetables and it’s delicious! The most time consuming part of making Asian food is the prep. But after that, the meal cooks very quickly.
Why You’ll Love This Asian Dish
- It’s versatile: Use whatever vegetables your family happens to like. Keep this meatless for vegetarians, or add your favorite protein such as shrimp, beef, or chicken. Use what noodles you have on hand – spaghetti, linguine, fettuccine, ramen or even angle hair.
- Better than take-out: Using fresh, better quality ingredients makes this dish taste so much better. And it’s easily customizable.
Tips
- Soy Sauce: I like to use regular soy sauce, but feel free to use reduced sodium. It has less salt without compromising the flavor.
- Reheating: Asian garlic noodles makes flavorful leftovers. Be sure to add a splash of water or stock when reheating. Warm in the microwave or stovetop.
- Assorted vegetables: I love broccoli in a stir fry because it absorbs the sauce and gives you a burst of flavor in every bite. When wanting a bit of a crunch, I like to add sugar snap peas, but feel free to add as much or as little vegetables as desired. Try baby corn, bean sprouts, or shredded cabbage.
- Storage: Leftovers, if you’re lucky enough to have any, can be stored in an airtight container in the fridge for up to 3 days.
Ingredients
- Pasta: We like using spaghetti noodles because they absorb the garlic flavor well and do not fall apart when tossed in the sauce. Linguine and angel hair pasta work as well.
- Shrimp: Use fresh or frozen shrimp. I tend to use “Wild Caught” frozen shrimp, tails off, peeled and deveined. That saves me lots of time. If you’re using frozen shrimp, place it in a colander and run it under cold water for a few minutes to defrost it. After they are thawed, I like to remove the veins in the underbelly of the shrimp for a really clean shrimp.
- Vegetables: As said above, use whatever vegetables your family loves. I like to use mushrooms, sweet bell pepper, zucchini, carrot, sugar snap peas, and broccoli florets.
- Sauce: This sauce is amazing! It’s a little spicy with the Sriracha, so if looking for a milder flavor, omit the Sriracha. Sauce is make with: soy sauce, garlic, brown sugar, Sriracha, oyster sauce, freshly grated ginger, and sesame oil.
Adapted from damndelicious.net
More Family Favorite Stir-Fry Meals
- Egg Roll In A Bowl
- Savory Beef, Vegetable & Noodle Stir Fry
- Honey Garlic Shrimp, Kielbasa & Broccoli
- Garlic Butter Chicken Bites with Lemon Asparagus
Asian Garlic Noodles
An easy Asian Garlic Noodle stir-fry dish using pantry ingredients. Quick, no fuss, and made in less than 30 minutes for a quick weeknight meal. Use whatever vegetables you have on hand. It’s the sauce that makes this dish!
4
servings15
minutes15
minutes30
minutesKeep the screen of your device on
Ingredients
- For the sauce
2/3 cup 2/3 soy sauce
6 cloves 6 garlic, minced
4 Tablespoons 4 brown sugar, packed
2 Tablespoons 2 Sriracha sauce
2 Tablespoons 2 oyster sauce
2 Tablespoons 2 ginger, freshly grated
2 teaspoons 2 sesame oil
- Main Ingredients
12 ounces 12 spaghetti
16 ounces 16 shrimp (31-40 count), peeled and deveined
1 Tablespoon 1 extra-virgin olive oil
8 ounces 8 baby bella mushrooms
1 sweet 1 bell pepper, diced
1 1 zucchini, chopped (optional)
1 1/2 cup 1 1/2 carrot, shredded
4 ounces 4 sugar snap peas
6 ounces 6 broccoli florets
Directions
- Pasta: In a large pot of boiling water, cook pasta according to package instructions, drain well and set aside.
- Sauce: In a medium bowl, whisk together soy sauce, garlic, brown sugar, Sriracha, oyster sauce, ginger and sesame oil. Set aside.
- Shrimp: Heat olive oil in a large skillet (or wok) over medium high heat. Add shrimp and about 2 Tablespoons of soy sauce mixture. Cook, stirring occasionally, until pink, about 2-3 minutes. Set aside.
- Vegetables: In the same skillet, stir in mushrooms, bell pepper, zucchini, carrot, sugar snap peas and broccoli. Cook, stirring frequently, until tender, about 3-4 minutes.
- Combine: Stir in spaghetti, shrimp and remaining soy sauce mixture until well combined, about 2-3 minutes.
- Serve: Serve immediately.
Notes
- Soy Sauce: I like to use regular soy sauce, but feel free to use reduced sodium. It has less salt without compromising the flavor.
- Reheating: Asian garlic noodles makes flavorful leftovers. Be sure to add a splash of water or stock when reheating. Warm in the microwave for stovetop.
- Assorted vegetables: I love broccoli in a stir fry because it absorbs the sauce and gives you a burst of flavor in every bite. When wanting a bit of a crunch, I like to add sugar snap peas, but feel free to add as much or as little vegetables as desired. Try baby corn, bean sprouts, or shredded cabbage.
