Asian Garlic Noodles — Damn Delicious

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Asian Garlic Noodles

Easy peasy Asian noodle stir-fry using pantry ingredients that you already have on hand. Quick, no-fuss, and made in less than 30min!

I am such a sucker for any kind of Asian noodles – hot, sticky, cold – you name it. I will eat every single strand of noodle left on my plate, guaranteed.

But when you can make a quick noodle stir-fry right at home and use up all those lingering veggies in your fridge, it’s even better.

Hey, it’s quicker than ordering delivery, right? And you can load up on all that garlic goodness. The hubs is just going to have to deal.

Plus, you don’t need any kind of special noodles here. I used standard spaghetti noodles. Done. If you don’t have spaghetti pasta, you can use linguine, fettuccine, or even angel hair.

Let’s just make this easy enough so you don’t have to visit any kind of specialty store.

You can also keep this completely meatless or add your desired protein as needed.

I used shrimp because that’s what I had on hand but a combination of shrimp, chicken and even beef would be absolute perfection!

Asian Garlic Noodles

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Easy peasy Asian noodle stir-fry using pantry ingredients that you already have on hand. Quick, no-fuss, and made in less than 30min!


  • 8 ounces spaghetti
  • 12 ounces medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, sliced
  • 1 red bell pepper, diced
  • 2 zucchinis, diced
  • 1 carrot, grated
  • 2 tablespoons chopped fresh cilantro leaves

For the sauce

  • 1/3 cup reduced sodium soy sauce
  • 3 cloves, garlic, minced
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon sambal oelek (ground fresh chile paste), or more, to taste*
  • 1 tablespoon oyster sauce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil


  1. In a small bowl, whisk together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil; set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. Heat olive oil in a large skillet over medium high heat. Add shrimp and 2 tablespoons soy sauce mixture, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  4. Stir in mushrooms, bell pepper, zucchinis and carrot to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in spaghetti, shrimp and remaining soy sauce mixture until well combined, about 2-3 minutes.
  5. Serve immediately, garnished with cilantro, if desired.

*Sriracha can be substituted.

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Thank you and Happy Holidays.

Looks yummy and easy. Will make this weekend, thanks for sharing.

I have people with seafood allegies in my house so the oyster sauce is a little iffy for us. Do you have any suggestions for substitution?

Here is a great source on possible oyster sauce substitutions. Hope that helps!

I use Hoisin sauce as I don’t as most oyster sauces are full of unhealthy ingredients (unless you find an online supplier of the Real* stuff) and along with it I add a bit of fish sauce. I just made the above recipe for the second time and it turned out wonderful – as do the majority of these recipes – so reliable. Anyways, I do the exact same ratio for the oyster:hoisin sauce and add 1/4 – 1/3 the amount in fish sauce i.e. for 1 Tbs of Oyster sauce I substitute 1 Tbs of hoisin and 1/4tsp fish sauce. I’ve done this to both recipes and it’s worked great. If your family is allergic to more than just standard “seafood” and allergic to fish skip this suggestion. I read somewhere that you can use dark soy sauce instead of fish sauce. Hope that helps. And thank you Damn Delicious for your readily reliable recipes and their sink-your-teeth-into-goodness!

Oh my gosh, I meant to say that I’ve made the wonton soup twice, not the noodles! This will be a recipe to try soon though!

Yuuum! I could slurp these up right now!

Would left over turkey cubes be suitable? I might substitute the zucchini with green beans, equal color, more crunch.

Tried this tonight. It was really good. Used fish sauce because I didn’t have oyster sauce.
Also used Vermicilli noodles.

oooh this sounds incredible! i will have to try it soon! thanks for sharing! 🙂

I need to get some oyster sauce for my fridge so that the veggies/shrimp are just a quick stop into the grocery store. Yum.. thanks Chungah!

Delicious and easy. Whole family loved it, yay!

I made this last night as a special New Year’s Eve dinner. It was easy and delicious! Had a head of broccoli, so added the florets! Yes, we slurped it up!

I cooked Asian Garlic Noodle for my late lunch today. It was so DELICIOUS. I am definitely keeping this recipe in my email. Will look forward to cooking any recipes from yours. Many thanks!!

Omgness this looks so incredibly good! It’s one of those things that make me want to walk all the way into the mall for some Mongolian bbq, but then I think I’ll have it at home soon. Healthier, you know?

I made these noodles for dinner last night without the shrimp. Instead I paired it with a teriyaki marinated pork tenderloin. Let me tell you, they were AWESOME! My 1 1/2 year old daughter gobbled them up like they were going out of style! Thanks for the recipe!

This looks so good! Could I use ground ginger instead of fresh do you think? How much would I use?

Yes, absolutely. The ratio for fresh to dry spices is typically 3:1.

Thanks for the recipe! This was delicious and super easy to make. My picky Wife and Daughters loved it!

made this last weekend and its absolutely yummy. thank you for sharing

These look incredible! I have some rice noodles in the pantry, do you think I could use those instead? Thanks!

Eating it right now. Damn delicious indeed – and simple. Soy sauce + Sambal oelek + Oyster sauce = Win win!

I had A LOT of veggies (maybe they were all abnormaly big) so I had to let them cook for quite some time, much longer than the time indicated.

Love your website. Thank you for your recipes!

Adorable recipe! Really easy and extremely tasty! I tried it with angel hair, and it was delicious. Thanks!

Making again tonight – 1st time made exactly per recipe except added shrimp after cooking veggies. Big hit with my family, but it was a lot of zucchini. Then used the same recipe (no zuke) and served over rice – another standing ovation! Tonight using 2 small zucchini – which is 11/2 cups – will see if that is better.

Also – didn’t have the Oelek stuff but the Sriracha worked -gave a nice heat which complements the ginger and brown sugar.

Thanks for a great recipe – the sauce is what makes it!

I’ve been dying to try this since you posted it and I finally got a chance to make it for dinner last night. It was absolutely fantastic! I will definitely be making this one again!

Oh my god, you’ve done it again!

This was AMAZING – I changed up the veggies to use up bok choy and it was incredible. It was done just when my husband got home from work and he got mad at me thinking that I went to our local thai place. I had to show him the wok and kitchen for him to believe I had actually made it.

This was incredible, please keep it coming!

Where do you find ambal oelek (ground fresh chile paste)?

This can be found in most mainstream grocery stores. It is also available on

is this like a teryaki taste to it or what is the taste like

It’s not like teriyaki sauce – it’s more of an Asian stir-fry sauce similar to chow mein or lo mein.

Delish!! I can tell already that I will be craving this. Even the hubs gobbled it up. Yum! I didn’t have oyster sauce, so I just subbed in a bit of hoisin sauce. Still fabulous.

Sambal Oelek chili paste lying in my pantry? LOL You’re funny. Seriously though I can make this by subbing Sriacha or just some red pepper flakes. I think I may have some Sriracha garlic paste in the fridge which most likely will be overkill on garlic but then there’s NO SUCH THING as too much garlic. 🙂

So sriracha is standard but sambal olek is unreasonable?

That’s funny. I had both Siraacha and samba olek in my fridge. But this was delicious!! And very fast to make.

Doubled the recipe and used chicken instead of shrimp. It was so delicious! All 3 of my young kids gobbled up every bite and wanted the leftovers for lunch the very next day. This is definitely going into my regular dinner rotation.

one of my my family is allergic to shellfish and was wondering what would be a good substitute for the oyster sauce? Is it oky to use vegetarian oyster sauce ??

So healthy that I must make at least once a week. Thank for these wonderful recipes that encourage me to do more.

I made this last night with black bean noodles and it was unreal – easy, delicious, quick.. the perfect meal! Can’t wait for today’s leftovers 🙂

I made the Quinoa Chinese style “fried rice” last night and it was wonderful.

Making Garlic Noodles tonight.

I made this last night for dinner. It was so fast to throw together & amazingly delicious! My husband eagerly took the leftovers to work today. 🙂
I used chicken because I didn’t have any shrimp on hand. I love that the proteins are interchangeable. I have made so many of your recipes & not one has disappointed! Thank you for so many great recipes. 😀

Hi Chungpah! I love, love, love this recipe. Being a single person means that I normally have to cut down the size of any recipe. When preparing these noodles I must have been daydreaming because I prepared the entire sauce amount. When I realized what I’d done, I stuck 1/2 of the sauce in the freezer. Tonight, I used that frozen bit as a marinade for a pork steak. It was excellent! Keep up the good work!

I substituted Hoisin sauce for oyster, as that’s what I had in the fridge. I also used a package of Udon noodles instead of the spaghetti. This turned out amazing. I like mine extra spicy, so I thinly sliced a jalapeno pepper and sauteed that with the veggies.

Wow! These are fabulous and better than my other Asian noodle recipe. Will be making these often! Yum! Thank you for sharing!

This was so delicious! I will never buy take out again 🙂 My 4 yr old slurpped it up!!

I tried this last night and it was so good! My husband and I are both carb-a-holics who love our pasta, so I cut down a little on the noodles, but used my spiralizer to make zoodles from the zucchini instead of dicing it. When it was all mixed together, you really couldn’t tell the difference – satisfied the craving and kept the carbs in line. Great meal!

Made it last night using chicken. Loved it. Even picky son loved it. Also I added a bit more of soy sauce and about a cup of chicken broth for more sauce just cause our family really likes a lot of sauce with noodles. Turned out great. Thank you! Blessings!

Thank you for sharing. I made it for my husband yesterday and he said that I should write thankful comment:))

Can it be served chilled?

Yes, absolutely, but I find that this is best when served immediately.

Third recipe I’ve made since discovering your website and it is now my go to for a pasta meal. My boyfriend loves it as well and he’s a picky eater. I cannot wait until you post your turkey greek meatballs.

This pasta was DELICIOUS! This was quick and easy and will definitely be a go to Asian meal from now on. Also, oyster is a must, don’t skip it! Thanks for the recipe!!

Made this tonight and it was simple and delicious. We used shrimp. The only vegetable I had was bell pepper so I julienned some and added some green onion instead of cilantro. I also added a dash of tobacco sauce instead of chile paste and it was a hit in our family. This will definitely be a recipe I go to in the future. Thanks!

I cut out one of the zucchini and the carrot and added a small bag of snow peas instead (I’m all zucchini’d out after the summer growing season!). I also used whole wheat pasta and had to make a little more sauce because the noodles seemed too dry. But delicious!

Picky eaters in the fam, just wondering. Would it change the flavor if I didn’t include the mushrooms at all?

Can I use kikoman traditionally brewed soy sauce instead of reduced sodium soy sauce ? I don’t know the difference between them.

Yes, but I recommend using less soy sauce than indicated in the recipe.

Thank you so much. Should I use like half of 1/3 cup ? I am total newb when it comes to this type of Asian cooking. I want to follow the recipe as much as possible.

Yes, you can start there and add additional soy sauce as needed.

This was so delicious! It just hit the spot! My husband is always skeptical whenever I make Asian dishes (he is Korean, I’m whiter than paper), but he loved this! Even went back for seconds! I made it with chicken and added in an onion because I had one on the counter. I will be adding this to my list of quick and delicious week day meals!

Can you substitute Sarot she sauce for the ground fresh chili paste and maybe some crushed red pepper flakes .

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Made this recipe last week since my husband and I wanted to try some Asian stir fry at home. It was absolutely amazing!! Used seafood mix and substituted oyster sauce with fish sauce as we did not have any oyster sauce. Thanks!!

oooh, this sounds incredible! I will have to try it soon! thanks for sharing!

Wow that looks so delicious! nothing beats a good noodle dish in my opinion.

Loved it…5 stars from me and the kids!

My, as always this looks yummy, and I can’t wait to make this dish. You recipes rocks!

Made this last night, exactly as the recipe and it was delicious. Thank you so much for sharing, this will now be making a regular appearance on our dinner table, as does your wonderful one pot garlic and parmesan pasta.

I read through all the comments and no one had the experience I did. It didn’t say how many cups of diced zucchini, instead it said 2. I didn’t know if they were the tiny one’s or the bigger one’s that come in a variety of sizes. I had 6 tiny one’s on hand. After prepping the mushrooms, 2 didn’t seem like enough so I used 2 more. I had Japanese udon noodles that I wanted to try. I did see one other reviewer used these but didn’t say she changed the amount. Since your picture looks like more pasta compared to the other ingredients, I used the whole 14 oz pkg, instead of the 8 oz of pasta recommended. Even so, I set aside 1/3 of the mushrooms and zucchini and there was still ample for the dish. The completed dish was a good mixture, but it didn’t have as much pasta as your picture showed compared to the veggies. Even making all these changes, the dish was delicious. This is only the 3rd recipe I’ve tried so far from DD and I”m hoping others will give true measurements. Not that it matters much in this recipe because it’s grated, but even asking for 1 carrot as opposed to stating how many cups could make a difference in other recipes. Thanks for sharing!

Hi would thick spaghetti be ok to use? I can’t wait to make this for my daughter who loves anything Asian. Thanks for the great recipe

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