These noodles are incredible. Their salty-sweet flavor blends beautifully with the ginger and sesame notes. I make double the amount of sauce just to coat the noodles with more deliciousness!

for the noodles

• 8 ounces spaghetti
• 12 ounces medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• 8 ounces shiitake mushrooms, rough chopped
• 1 red bell pepper, diced
• 2 zucchinis, diced or 2 cups frozen cut green beans
• 1 carrot, grated
• 2 tablespoons thinly sliced scallions (both white and green parts)
• 2 tablespoons chopped fresh cilantro leaves (optional)

for the sauce

• 1/3 cup reduced sodium soy sauce
• 3 cloves, garlic, minced (I used 4)
• 2 tablespoon brown sugar, packed
• 1 tablespoons sambal oelek (ground fresh chile paste), or more, to taste*
• 1 tablespoon oyster sauce
• 1 tablespoon freshly grated ginger
• 1 teaspoon sesame oil

directions

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 and keep warm..
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 or green beans, and carrot to the skillet. Cook, stirring frequently, until tender-crisp, 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 scallions and cilantro, if desired.

notes

*Sriracha can be substituted.

PRINT THIS RECIPE  asian garlic noodles