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30-Minute Asian Garlic Noodles

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients

Noodles and Veggies:

  • 12 ounces (340 g) spaghetti
  • 1 teaspoon olive oil or avocado oil
  • 1 ½ pounds medium shrimp or boneless skinless chicken breasts, cubed
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 3 zucchinis spiralized or small diced
  • 3 large carrots, cut into thin matchsticks or chopped
  • Chopped fresh cilantro

Sauce:

  • ½ cup low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon chili-garlic sauce, more to taste, if needed
  • ¼ cup oyster sauce
  • 1 tablespoons freshly grated ginger
  • 2 teaspoons sesame oil
  • 2 tablespoons rice vinegar
  • ¼ cup low-sodium chicken broth 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.