Asian Garlic Noodles

 

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.

 

 

Ingredients:

• 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 tablespoon browns 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

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