These Vietnamese garlic noodles with jumbo shrimp are incredibly easy to make, and so delicious. The dish is made with Asian and American pantry staples, it’s a comforting bowl of goodness that can be made in about 30 minutes – perfect for busy weeknights!
This recipe for Asian noodles is inspired by Beverly Hill’s Crustacean restaurant, which is known for its famous garlic noodles. Since eating there years ago, I’ve always noticed this dish being replicated in many Vietnamese fusion restaurants all over southern California.
For such a famous dish, you’d be surprised that it’s so simple and easy to make at home. It’s full of garlicky butter flavor, has a touch of umami-ness from the oyster sauce, and then topped with juicy, succulent shrimp. My whole family loves it, and yours will too!
Jump to:
Ingredients
Noodles – I’m using thin spaghetti noodles which are the perfect size to absorb the savory sauce without feeling too heavy.
Garlic – It’s the essence of the dish! Lots of garlicky aroma and flavor are infused into the noodles.
Shrimp – My choice of protein is jumbo shrimp, which is light yet still satisfying.
Oyster Sauce – This sauce provides the umami saltiness to the dish. You can get the Lee Kum Kee brand at most grocery stores.
Butter – Butter and garlic are the perfect pairing, and this dish has plenty of both!
Instructions
- Make the noodles, saving 1 cup of pasta water.
- Add oil to the pan and cook the shrimp, add salt and pepper, and cook for 3 minutes on medium high heat.
- When you turn the shrimp, add the butter, oyster sauce, sugar and garlic. Cook until shrimp is done, about 3 more minutes.
- Add in the noodles and combine with the sauce. Add pasta water to help mix the sauce evenly into the noodles. Garnish with green onions and optional grated parmesan to taste.
Serve immediately!
Pro Tips
- Prep all the ingredients first, then start cooking. You don’t want to cook the noodles too far in advance or they’ll dry out and clump together.
- If using thin noodles, cook them just to al dente for that perfect bite.
- Adding pasta water to the sauce will help thin the sauce out a bit, making it easier to distribute and mix into the noodles.
More Vietnamese recipes to enjoy!
Love a recipe you’ve tried? Please leave a 5-star 🌟rating in the recipe card and a comment below! That’ll make my day!
Let’s be friends! Follow me on social media @ Instagram, Pinterest. Give me a tag @apeachyplate when you try out a recipe!
Vietnamese Garlic Noodles with Shrimp
Equipment
- Wok or Stir fry pan
Ingredients
- 1 pound Thin spaghetti I use Barilla brand
- 1 ½ pounds jumbo shrimp
- 6 cloves minced garlic about 2 tablespoons
- 5 tablespoons oyster sauce
- 5 tablespoons pasta water
- 3 tablespoons butter
- 2 teaspoons sugar
- 1-2 tablespoons cooking oil
- grated parmesan cheese optional to taste
- sliced green onion for garnish
- salt and ground black pepper to taste
Instructions
- Cook the pasta according to package instructions. Saving 1 cup of pasta water. Do not rinse after cooking.
- Heat oil in a large pan over medium high heat. Add the shrimp and season with salt and pepper. Cook for 3 minutes
- Turn the shrimp over then add the butter, oyster sauce, sugar and garlic. Mix into the shrimp. Cook shrimp for another 3 minutes, or until cooked.
- Add drained, cooked noodles in the sauce. Add pasta water 1 tablespoon at a time to desired sauce consistency. Toss pasta until evenly coated.
- Salt and pepper to taste and garnish with sliced green onions and optional grated parmesan cheese.
Notes
- Prep all the ingredients first, then start cooking. You don’t want to cook the noodles too far in advance or they’ll dry out and clump together.
- If using thin noodles, cook them just to al dente for that perfect bite.
- Adding pasta water to the sauce will help thin the sauce out a bit, making it easier to distribute and mix into the noodles.