Name: Asian Garlic Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Eastern
Ingredients: 2 cups jumbo shrimps (about 12 shrimps-tail off); 8 oz spaghetti-style pasta; 2 celery stalks diced; 2 1/2 cups sliced cabbage; 1 tsp cornstarch; 1/4 cup low sodium soy sauce; 2 cups sliced mushrooms; ¼ cup sesame oil; 2 tbsp sesame seeds; 2 tbsp butter; 1 tsp ground ginger; 5 garlic cloves; 1/4-1/2 cup saved pasta water; cracked black pepper to taste

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Asian Garlic Noodles are a tasty pasta dish with ginger, sesame oil, and shrimp. It’s a great quick meal idea or one when you craving those eastern flavors.

It’s incredible just how versatile a pasta dish can be. As a home cook, and one who cooks daily. I tend to keep my pasta supply in full stock year-round. It works well to have just a few kinds of pasta on hand to make quick meals. And it is even better to have a few simple recipes in your back pocket to make with them whenever you like.

Now we love pasta dishes of all varieties and if you do too I have a few other ones that you simply must try. Like this Classic Carbonara recipe. A creamy classic and decadent Roman-style pasta. Or this Best Chicken Marsala. Another restaurant-quality pasta dish that you can make right at home. Both are equally impressive when cooking for others.

In addition to those recipes, making your own pasta by hand with this Basic Egg Pasta recipe. Once you make your own pasta, you will want to do it again and again. So if you are a pasta lover as I am, that is one to check out.

But not to sway you away from these delicious Asian Garlic Noodles. In a recipe that is so flavorful, homemade pasta won’t be necessary. So save that for another time. Those prepackaged noodles in your pantry work wonderfully in this recipe.

For this, I recommend using spaghetti-style pasta or linguine works great too.

Why I Love This Recipe

These Asian Garlic Noodles are a great way to have that take-out style meal made right at home. With just a few simple ingredients, you get a dish that combines just about all the delicious elements we enjoy about eastern cooking. The crisp veggies are tossed in pasta, shrimp, and a blend of eastern seasonings. All made in one pan. For a simple, satisfying dish that everyone loves. Especially, for the cook who gets to pull off an impressive delicious dish in under 30 minutes.

I also love having a recipe that incorporates flavors from another part of the world. Not just Italy. Don’t get me wrong. I make Italian-style pasta and love them just as much. Rather this recipe is a great substitute for those Italian pasta nights. It gives a completely different flavor and taste experience. This is why I love keeping this one on regular rotation in our house.

What You’ll Need To Make The Dish

2 cups of thawed jumbo raw shrimp (about 12 shrimp)

1 tsp cornstarch

2 cups sliced mushrooms

8 oz spaghetti-style pasta

2 celery stalks diced

2 tbsp sesame seeds

1/4 cup low sodium soy sauce

2 1/2 cups sliced cabbage

¼ cup sesame oil

1 tsp ground ginger

2 tbsp of butter

5 garlic cloves minced

1/4-1/2 cup saved pasta water

cracked black pepper to taste

Directions

Begin by prepping the ingredients. This pasta comes together pretty quickly. Cook the pasta according to package instructions. Be sure to scoop out a 1/2 cup of the pasta water before draining. When ready set pasta and water aside. Mince the garlic, chop the celery, and slice mushrooms into bite-sized pieces. Take the cabbage and cut it into long thin strips.

For the sauce, add the low-sodium soy sauce to a small bowl along with the cornstarch and sesame oil. Mix well with a fork to combine and then add the minced garlic to the bowl and set aside. Take a large heavy-bottomed skillet with 2 tbsp of butter.

Begin sautéing the celery and mushrooms. Add a couple of cranks of cracked black pepper to the veggies. Stir the veggies and allow them to cook for about a minute. Add the shrimp and sprinkle the ginger over the contents of the pan. Allow everything to cook for about 3 minutes or until the shrimp turns pink. Add in the shredded cabbage.

Along with the sauce and 1/4 cup of pasta water. Stir and allow the sauce to thicken and the garlic to cook for a few seconds. Toss the pasta into the pan and begin tossing the noodles into the sauce to combine. Add more pasta water if needed and sprinkle half the sesame seeds. Garnish with the remaining sesame seeds. Serve immediately.

Cooking Notes

Be sure to use low sodium soy sauce as opposed to full sodium soy sauce.
I use cleaned deveined tail-off jumbo shrimp.
If you don’t have spaghetti-style pasta, you can use linguine.

FAQ

What other protein works in this dish?

If you don’t have jumbo shrimp on hand. Try it with cubed or sliced steak. I find the beef pairs well with the sauce and if you cut it into small cubes it will cook just as quickly as the jumbo shrimp does in this recipe. You can also of course leave the meat out altogether for creating a vegetarian-style meal.

What type of mushrooms work best?

I use standard white button mushrooms, (cremini) or baby Bella mushrooms for this recipe but portobello will also work.

Do you have a spicy version?

Not on the blog, however, adding in some red pepper flakes at the end or tsp or so of some chili paste to the sauce will add a kick to the overall taste. Don’t be afraid to add a dash if you are in the mood for a spicer Asian-style pasta.

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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!

Yield: 4 servings