Stir-fry noodles with pantry ingredients you have at home. It’s quick, easy, and ready in under 30 minutes!
I love any Asian noodles, whether they are hot, sticky, or cold. I’ll eat every strand of noodle on my plate.
It’s even more satisfying to make your quick stir-fry at home and use all the leftover vegetables in your refrigerator.
It’s faster than ordering delivery. You can eat as much garlic as you want. Hubby will have to make do.
You don’t even need special noodles. I used regular spaghetti noodles. Done. You can substitute linguine or fettuccine for spaghetti pasta.
This dish can be made completely vegetarian, or you can add any protein that you desire.
I used shrimp as that was what I had, but a mixture of shrimp, beef, or even chicken would be perfect!
Ingredients
- 8 ounces spaghetti
- 12 ounces of medium shrimp, deveined and peeled
- Olive oil one tablespoon
- 8 ounces cremini mushrooms, sliced
- 1 Red bell pepper diced
- Two zucchini, diced
- One carrot grated
- Fresh cilantro leaves chopped into two tablespoons
For the SAUCE
- 1/3 cup reduced-sodium soy sauce
- Three cloves garlic, minced
- 2 Tablespoons of brown sugar, packaged
- Use more or less sambal-oelek to your taste*
- One tablespoon of oyster sauce
- Freshly grated Ginger, 1 Tablespoon
- Sesame Oil, 1 Teaspoon
Instructions
- Cook pasta in a large pot with salted boiling water according to the package directions. Drain well.
- Over medium-high heat, heat olive oil in a cast iron skillet. Add the shrimp and two tablespoons of soy sauce mixture and stir occasionally until pink. About 2-3 minutes. Set aside.
- Add bell peppers, carrots, mushrooms, and zucchini to the skillet. Cook, stirring often, until the vegetables are tender, approximately 3-4 minutes. Stir in the remaining soy mixture, spaghetti, and shrimp until well combined. About 2-3 minutes.
- Garnish with cilantro if you wish.
