Asian Garlic Noodles

  • 17 Nov - 23 Nov, 2018
  • Mag The Weekly
  • Cookery


· 8oz spaghetti

· 12oz medium shrimp, peeled and deveined

· 1 tbsp olive oil

· 8oz cremini mushrooms, sliced

· 1 red bell pepper, diced

· 2 zucchinis, diced

· 1 carrot, grated

· 2 tbsp chopped fresh cilantro leaves or coriander leaves

For The Sauce

· 1/3 cup soy sauce

· 3 cloves, garlic, minced

· 2 tbsp brown sugar, packed

· 1 tbsp ground fresh chilli paste

· 1 tbsp oyster sauce

· 1 tbsp freshly grated ginger

· 1 tsp sesame oila


In a small bowl, whisk together soy sauce, garlic, brown sugar, chilli paste, oyster sauce, and ginger and sesame oil; set aside. In a large pot of boiling salted water, cook pasta; drain well.

Heat olive oil in a large skillet over medium high heat. Add shrimp and two tablespoons soy sauce mixture, and cook, stirring occasionally, until pink, about two-three minutes; set aside.

Stir in mushrooms, bell pepper, zucchinis and carrot to the skillet. Stir frequently until tender for about three to four minutes. Stir in spaghetti, shrimp and remaining soy sauce mixture until well combined, about three minutes.

Serve immediately, garnished with cilantro or coriander, if desired.