Side Pannel
Garlic Noodles With Shrimp Or Chicken
Garlic Noodles With Shrimp Or Chicken
- Recipe Submitted by maryjosh on 03/18/2019
Ingredients List
- NOODLES AND VEGGIES:
- 12 ounces spaghetti
- 1 teaspoon olive oil or avocado oil
- 1 1/2 pounds medium shrimp or boneless, skinless chicken breasts, cubed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 zucchinis spiralized or small diced
- 3 large carrots, cut into thin matchsticks or chopped
- Chopped fresh cilantro
- SAUCE:
- 1/2 cup low-sodium soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon chili-garlic sauce, more to taste, if needed
- 1/4 cup oyster sauce
- 1 tablespoons freshly grated ginger
- 2 teaspoons sesame oil
- 2 tablespoons rice vinegar
- 1/4 cup low-sodium chicken broth or water
- 5 cloves garlic, minced or pressed through a garlic press
- 2 teaspoons cornstarch
Directions
Cook the noodles in a large pot of boiling, lightly salted water according to package directions just to al dente. Drain and rinse quickly with cool water. Set aside.
While the pasta is cooking, whisk together all the sauce ingredients except for the cornstarch. Measure out 1/4 cup and set aside. Whisk in the cornstarch to the larger batch of sauce.
Heat the 1 teaspoon oil in a large, 12-inch nonstick skillet over medium heat. Season the shrimp or chicken lightly with salt and pepper and add to the skillet. Add the 1/4 cup reserved sauce. Saute until cooked through (just a few minutes for shrimp, 5-6 minutes for chicken). Remove the meat to a plate and return the skillet to the heat.
Add another teaspoon of oil, if needed, and add the bell peppers, zucchini, and carrots. Cook for 2-3 minutes until the vegetables are crisp-tender, longer for softer vegetables.
Add the cooked spaghetti, shrimp or chicken, and reserved sauce mixture. Toss to combine and cook for 2-3 minutes until heated through.
Sprinkle with chopped cilantro and serve immediately.
While the pasta is cooking, whisk together all the sauce ingredients except for the cornstarch. Measure out 1/4 cup and set aside. Whisk in the cornstarch to the larger batch of sauce.
Heat the 1 teaspoon oil in a large, 12-inch nonstick skillet over medium heat. Season the shrimp or chicken lightly with salt and pepper and add to the skillet. Add the 1/4 cup reserved sauce. Saute until cooked through (just a few minutes for shrimp, 5-6 minutes for chicken). Remove the meat to a plate and return the skillet to the heat.
Add another teaspoon of oil, if needed, and add the bell peppers, zucchini, and carrots. Cook for 2-3 minutes until the vegetables are crisp-tender, longer for softer vegetables.
Add the cooked spaghetti, shrimp or chicken, and reserved sauce mixture. Toss to combine and cook for 2-3 minutes until heated through.
Sprinkle with chopped cilantro and serve immediately.
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