This Garlic Noodle recipe is simple to make and ready in 20 minutes. Packed with flavor it makes a delicious meal that is better than take-out.
This recipe is delicious for a quick lunch or a late-night snack, but add some protein like chicken, shrimp, salmon, or fried eggs – to make it a complete meal for dinner.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
My kids wanted take-out from Sally’s Kitchen (a family favorite here), and the wait was all too long; they just wanted their noodles. It wasn’t going to happen.
This homemade version, my twist on the take-out noodles, was a huge hit.
What to serve with garlic noodles
Ingredients for Asian Garlic Noodles
- Soy Sauce
- Brown Sugar
- Sesame Oil
- Fresh Garlic
- Fresh Ginger
- Sweet Chili Sauce
- Thin Spaghetti Noodles
- Purple Onion
- Shredded Carrots
- Red Bell Pepper
- Cilantro
How to Make Asian Garlic Noodles
Bring a large pot of lightly salted water to a boil. Stir occasionally, and cook spaghetti until al-dente but still firm to the bite, about 12 minutes.
In a small bowl, combine the soy sauce, brown sugar, sesame oil, sweet chili sauce, ginger, and garlic. Whisk to combine and set aside.
Melt the butter in a large skillet over medium heat. Add the chopped onion and red bell pepper and cook until fragrant – approximately 60-90 seconds. Add the carrots to the veggies and stir to combine and cook another minute or two, until the peppers and onions are tender.
Add the sauce to the pan and mix well to combine. Bring to a gentle simmer.
Add the cooked noodles to the simmering sauce. Gently toss to combine. Remove from heat.
Sprinkle with the cilantro and chopped cashews. Best served immediately.
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Garlic Noodles
Ingredients
- 2/3 cup soy sauce
- 4 tablespoons brown sugar
- 2 teaspoons sesame oil
- 2 tablespoons fresh garlic
- 2 tablespoons fresh ginger
- 2 tablespoons sweet chili sauce
- 3/4 lbs thin spaghetti noodles
- 1/2 cup chopped purple onion
- 1 cup shredded carrots
- 1/4 cup chopped cilantro
- 1 red bell pepper chopped
Optional Add-Ins
- cashews chopped
- La Choy chow mein noodles
- chopped green onion
Instructions
- Bring a large pot of lightly salted water to a boil. Stirring occasionally, cook spaghetti until al dente but still firm to the bite, about 12 minutes.
- Combine the soy sauce, brown sugar, sesame oil, sweet chili sauce, ginger, and garlic in a small bowl. Whisk to combine and set aside.
- Melt the butter in a large skillet over medium heat. Add the chopped onion and red bell pepper and cook until fragrant – approximately 60-90 seconds. Add the carrots to the veggies and stir to combine and cook another minute or two, until the peppers and onions are tender.
- Add the sauce to the pan and mix well to combine. Bring to a gentle simmer.
- Add the cooked noodles to the simmering sauce. Gently toss to combine. Remove from heat.
- Sprinkle with the cilantro and chopped cashews. Best served immediately.
I love the simplicity of this recipe. Not everything has to have a billion ingredients and steps to have so much flavor.
Wow the fresh garlic really makes the difference here!
Super easy recipe, perfect for when you’re tired but still want to cook. I make this one again and again.
Looks totally irresistible! My family would love this!
So easy to make but so flavorful! Garlic flavor is irresistible!
I´ve made it for my family and everyone loved it! It´s the best garlic pasta ever!
Looks very good,, can’t wait to try it.
No doubt, this is really amazing! Definitely a must make!