Yard House Shiitake Garlic Noodles Recipe
These noodles are buttery, garlicky, and packed with umami—just like the ones I first tried at Yard House!The trick is sautéing the mushrooms separately until they’re browned before adding them to the pan with the noodles.I use low-sodium soy sauce and a splash of mirin to keep the sauce balanced without being too salty.Fresh garlic is key—don’t use jarred or powdered here, or you’ll miss that sharp edge the real stuff brings.Once everything’s tossed together, I finish with a small pat of butter to help the sauce coat the noodles evenly.I like to top mine with sliced green onions and crushed red pepper for a little bite!
Servings: 2
Ingredients
- 8 oz. Stir Fry Noodles
- 2 cups Shiitake Mushrooms sliced
- 3 cloves Garlic minced
- 2 Green Onions sliced
- 1/4 cup Chicken Stock
- 1/4 cup Stir Fry Sauce
- 2 tbsp Soy Sauce
- 2 tbsp Butter
- 2 tsp Sesame Oil
- 1 tsp Sugar
- 1 tbsp Vegetable Oil
- 1/4 tsp Black Pepper
Instructions
- Cook the noodles using the package directions, then drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high.
- Add the shiitake mushrooms and sauté about 3 minutes until they start to soften and brown.
- Add garlic and stir for 30 seconds until fragrant—try not to let it burn.
- Lower the heat to medium and add butter, letting it melt all the way.
- Add the cooked noodles and toss so they're coated in butter and aromatics.
- Pour in chicken stock, stir fry sauce, soy sauce, sesame oil, and sugar.
- Toss everything to coat the noodles and mushrooms evenly.
- Cook for another 2-3 minutes, stirring often, until the sauce thickens up a bit.
- Sprinkle in black pepper and most of the green onions (save a little for garnish) and toss again.
- Serve hot, topped with the rest of the green onions.