30-Minute Asian Garlic Noodles
Ingredients
Noodles and Veggies
-
12
ounces
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
tablespoon
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 spaghetti in boiling salted water until al dente, then drain and rinse with cool water.
- Whisk together the sauce ingredients except for cornstarch, reserving ¼ cup of the sauce.
- Whisk cornstarch into the larger batch of sauce.
- Heat oil in a skillet over medium heat, season shrimp or chicken with salt and pepper, and add to the skillet with reserved sauce.
- Sauté until cooked through; remove from skillet.
- Add more oil if needed and cook bell peppers, zucchini, and carrots until crisp-tender.
- Add cooked spaghetti, shrimp or chicken, and sauce mixture; toss to combine and heat through.
- Garnish with chopped cilantro and serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
383
Total fat
5g
Total carbohydrates
58g
Total protein
26g
Sodium
1726mg
Cholesterol
143mg
You might also like