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0 from 117 votes

30-Minute Asian Garlic Noodles

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the cooked spaghetti, shrimp or chicken, and reserved sauce mixture. Toss to combine and cook for 2-3 minutes until heated through.
  6. Sprinkle with chopped cilantro and serve immediately.

Nutrition Information

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%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories

% 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.