30-Minute Asian Garlic Noodles
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Asian
30-Minute Asian Garlic Noodles
Description
This dish combines tender cooked spaghetti with sautéed shrimp or chicken and fresh vegetables for a balanced meal. The sauce mixes savory, sweet, spicy, and tangy notes from soy sauce, oyster sauce, brown sugar, chili-garlic sauce, ginger, and rice vinegar. Adding minced garlic enhances the aromatic profile.
The protein is cooked quickly in part of the sauce to lock in flavor and moisture, then removed while vegetables are briefly sautéed to maintain crispness. Combining the noodles, protein, vegetables, and sauce allows the flavors to meld and form a cohesive dish with a texture contrast between tender noodles and crunchy vegetables.
Sesame oil and cornstarch in the sauce contribute a rich nuttiness and a sheen that helps the sauce cling to all components. This meal can be served warm as a main dish for lunch or dinner.
Ingredients
Noodles and Veggies:
- 12 ounces spaghetti
- 1 teaspoon olive oil or avocado oil
- 1 ½ pounds Shrimp or boneless skinless chicken breasts, cubed
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 3 zucchini spiralized or small diced
- 3 carrot cut into thin matchsticks or chopped, large
- cilantro chopped, fresh
Sauce:
- ½ cup soy sauce low-sodium
- 1 tablespoon brown sugar
- 1 teaspoon chili-garlic sauce more to taste, if needed
- ¼ cup oyster sauce
- 1 tablespoons ginger freshly grated
- 2 teaspoons sesame oil
- 2 tablespoons rice vinegar
- ¼ cup chicken broth low-sodium, or water
- 5 cloves garlic minced or pressed through a garlic press
- 2 teaspoons cornstarch
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
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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