Asian Garlic Noodles (Print Version)
# Ingredients:
→ Noodles and Protein
01 -
8 ounces spaghetti
02 -
12 ounces medium shrimp, peeled and deveined
03 -
1 tablespoon olive oil
→ Vegetables
04 -
8 ounces cremini mushrooms, sliced
05 -
1 red bell pepper, diced
06 -
2 zucchini, diced
07 -
1 carrot, grated
08 -
2 tablespoons chopped fresh cilantro leaves
→ Sauce
09 -
⅓ cup reduced sodium soy sauce
10 -
3 cloves garlic, minced
11 -
2 tablespoons packed brown sugar
12 -
1 tablespoon sambal oelek (chili paste), or more to taste
13 -
1 tablespoon oyster sauce
14 -
1 tablespoon freshly grated ginger
15 -
1 teaspoon sesame oil
# Instructions:
01 -
In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain well and set aside.
02 -
While the pasta cooks, make the sauce by whisking together soy sauce, minced garlic, brown sugar, sambal oelek, oyster sauce, grated ginger, and sesame oil in a small bowl until well combined.
03 -
Heat olive oil in a large skillet over medium-high heat. Add the shrimp and 2 tablespoons of the prepared sauce mixture. Cook, stirring occasionally, until the shrimp turn pink and opaque, about 2-3 minutes. Remove the shrimp from the skillet and set aside.
04 -
In the same skillet, add the sliced mushrooms, diced bell pepper, diced zucchini, and grated carrot. Cook, stirring frequently, until the vegetables are tender but still slightly crisp, about 3-4 minutes.
05 -
Add the cooked spaghetti, cooked shrimp, and the remaining sauce to the skillet with the vegetables. Toss everything together until well combined and heated through, about 2-3 minutes.
06 -
Transfer to serving plates and garnish with chopped fresh cilantro. Serve immediately while hot and enjoy!
# Notes:
01 -
This versatile stir-fry can be customized with whatever vegetables you have on hand.
02 -
For a spicier dish, add more sambal oelek or substitute with sriracha sauce.
03 -
The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.