Noodles in sweet soy-garlic sauce with bell peppers, onions, mushrooms, and spinach. What's not to like? This 30-minute Asian noodles is easy to customize with whatever veggies (or meat) you have on hand.
If you're looking for a quick noodle dish, this 30-minute Asian noodles is perfect! It's packed with flavor from the garlic, ginger, sesame oil, soy-sauce, oyster sauce, and brown sugar. All these ingredients might be already in your pantry! For the vegetables, I used bell pepper, mushrooms, onions, green onions and spinach, but you can easily substitute with whatever greens you have on hand. I'm thinking broccoli, carrots, and zucchini are all good options.
Here's how to make this flavorful noodles in 30 minutes: Cook the noodles according to package directions. Do not put salt in your pasta water as the sauce is salty enough from the soy sauce and oyster sauce. While the noodles are boiling, make the soy-garlic sauce by mixing together soy sauce, brown sugar, ginger powder (or grated fresh ginger), oyster sauce, sesame oil, garlic, and pepper in a bowl.
If you wish to add meat like shrimp or chicken to this dish, add about 2 tablespoons of the soy-garlic sauce to the meat, mix, and cook them in a large skillet. Set the meat aside while you cook the vegetables. On the same pan, add oil if necessary, then saute the onions, mushrooms, and bell peppers until tender. Stir in the cooked noodles, the soy-garlic sauce, spinach and the meat (if using) until well combined. It's best to eat these asian noodles freshly cooked.
Noodles in sweet soy-garlic sauce with bell peppers, onions, mushrooms, and spinach. What’s not to like? This 30-minute Asian noodles is easy to customize with whatever veggies (or meat) you have on hand.
- 226 grams (8 ounce) fettuccine spaghetti
- 1 tablespoon canola oil
- 1 piece large bell pepper, sliced
- 1 piece large onion (red or white is fine)
- 8 pieces whole bella or cremini mushrooms, sliced
- 1 cup spinach
- ⅓ cup reduced sodium soy sauce
- 2 tablespoons + teaspoon brown sugar, packed
- 1 teaspoon ginger powder
- 4 cloves garlic, minced
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- pepper to taste
- In a large pot of boiling water, cook the noodles as per package direction. Do not put salt in the water as the soy-garlic sauce is salty enough.
- While noodles are cooking, make the sauce by mixing together the soy sauce, brown sugar, ginger powder (Note 1), garlic, oyster sauce, sesame oil, and pepper. Set aside.
- Heat oil in a large skillet (Note 2), saute the onions, mushrooms, and bell peppers until vegetables are tender, about 3-4 minutes. Add in the soy-garlic sauce, cooked noodles, meat (if using), and spinach and mix until well combined. Serve warm.
(Note 1) Grated fresh ginger can be substituted. Use about ¾ tablespoons of grated fresh ginger. (Note 2) If adding meat (shrimp or chicken is highly recommended!), cook the meat in the pan first before the vegetables. Spoon about 2 tablespoons of the soy-garlic sauce onto to the meat and let it cook through. Set aside the meat and combine it later on.