30-Minute Asian Garlic Noodles

Name: 30-Minute Asian Garlic Noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 12 12 ounces Spaghetti; 1 1 teaspoon olive oil or avocado oil; 1 ½ 1 ½ pounds medium shrimp or boneless skinless chicken breasts, cubed; 1 1 red bell pepper; 1 1 yellow bell pepper; 3 3 zucchinis spiralized or small diced; 3 3 large carrots; chopped fresh cilantro; ½ ½ cup low-sodium soy sauce; 1 1 tablespoon brown sugar; 1 1 teaspoon chili-garlic sauce; ¼ ¼ cup oyster sauce; 1 1 tablespoons freshly grated ginger; 2 2 teaspoons sesame oil; 2 2 tablespoons rice vinegar; ¼ ¼ cup low-sodium chicken broth or water; 5 5 cloves garlic; 2 2 teaspoons cornstarch

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4.5

117 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
6 servings
Course
Main Course
Cuisine
Asian

30-Minute Asian Garlic Noodles

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

Noodles and Veggies:

12 12 ounces Spaghetti
1 1 teaspoon olive oil or avocado oil
1 ½ 1 ½ pounds medium shrimp or boneless skinless chicken breasts, cubed
1 1 red bell pepper diced
1 1 yellow bell pepper diced
3 3 zucchinis spiralized or small diced
3 3 large carrots cut into thin matchsticks or chopped
chopped fresh cilantro

Sauce:

½ ½ cup low-sodium soy sauce
1 1 tablespoon brown sugar
1 1 teaspoon chili-garlic sauce more to taste, if needed
¼ ¼ cup oyster sauce
1 1 tablespoons freshly grated ginger
2 2 teaspoons sesame oil
2 2 tablespoons rice vinegar
¼ ¼ cup low-sodium chicken broth or water
5 5 cloves garlic minced or pressed through a garlic press
2 2 teaspoons cornstarch

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Instructions

Cook the noodles in a large pot of boiling, lightly salted water according to package directions just to al dente. Drain and rinse quickly with cool water. Set aside.
While the pasta is cooking, whisk together all the sauce ingredients except for the cornstarch. Measure out 1/4 cup and set aside. Whisk in the cornstarch to the larger batch of sauce.
Heat the 1 teaspoon oil in a large, 12-inch nonstick skillet over medium heat. Season the shrimp or chicken lightly with salt and pepper and add to the skillet. Add the 1/4 cup reserved sauce. Saute until cooked through (just a few minutes for shrimp, 5-6 minutes for chicken). Remove the meat to a plate and return the skillet to the heat.
Add another teaspoon of oil, if needed, and add the bell peppers, zucchini, and carrots. Cook for 2-3 minutes until the vegetables are crisp-tender, longer for softer vegetables.
Add the cooked spaghetti, shrimp or chicken, and reserved sauce mixture. Toss to combine and cook for 2-3 minutes until heated through.
Sprinkle with chopped cilantro and serve immediately.

Nutrition Information

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Serving 1 Serving Calories 383kcal (19%) Carbohydrates 58g (19%) Protein 26g (52%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 143mg (48%) Sodium 1726mg (72%) Fiber 5g (20%) Sugar 9g (18%)