Last week, I showed off a sweet Asian chicken I’ve been making a lot recently. Anyone whose vision isn’t based on movement likely noticed the side of noodles in the pictures. Well, here’s how to make those noodles.
I got the base of this recipe from the same place I got the chicken recipe, and with good reason. The two are very similar in flavor, but not quite the same, so they go very well together.
I use angel hair pasta for this recipe, but it’s really all about the sauce. I’ve used it on rice noodles and a variety of Asian noodles as well, and I like it on pretty much anything thin enough. I don’t know that it would cling well enough on a thicker noodle like fettuccine, but hey, you can put it on anything you want to put it on.
Since the two sauces are so similar, it’s really easy to whip up the marinade for the chicken and the sauce for the noodles at the same time, and just sit the sauce aside until you’re cooking dinner. That’s usually what I do, anyway.
If you want a bit more texture and color, you can add all kinds of veggies to these noodles as well. Diced carrots, bell peppers, snow peas; anything you like. I tend to prefer them just fine on their own, or with a little chopped scallion on top.
So, how do you make them? Check it out. It’s super simple and easy to whip up as a side for any dinner.
Asian Sweet Garlic Noodles
- 1 Pot
- 1 Bowl
- 8 Oz. Angel Hair Pasta
- 4 Cloves Garlic Minced
- 3 Tbsp Butter
- 2 Tsp Soy Sauce
- 3 Tbsp Brown Sugar
- 1 Tsp Sesame Oil
- 2 Tbsp Teriyaki Sauce
- In a bowl, mix the teriyaki sauce, brown sugar, soy sauce, and sesame oil. Stir to dissolve the sugar and set aside.
- Cook the noodles to your preferred texture and drain.
- Melt the butter in a skillet or sauce pan. Add the garlic and saute until fragrant.
- Add the pasta to the garlic butter and stir to coat.
- Add the sauce and stir until well coated. Serve and enjoy!