This recipe is mine, and it’s delicious. It will have a crispy exterior. Without the cream, it almost resembles an Oreo® cookie in flavor. I gave the recipe to many others because I adore it. Hope it’s a hit with everyone.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 cup sliced fresh mushrooms
- 1 cup snow peas
- ¾ cup shredded carrot
- 4 green onions, sliced
- 1 clove garlic, minced
- ¼ cup reduced-sodium soy sauce
- 1 teaspoon white sugar
- ¼ teaspoon cayenne pepper
- 8 ounces cooked spaghetti
- 1 tablespoon toasted sesame seeds
Instructions
- Heat oil in a skillet over medium-high heat. Add mushrooms, snow peas, carrot, and green onions. Cook, stirring, until crisp-tender, about 4 minutes. Add garlic; cook 1 minute more.
- Stir together soy sauce, sugar, and cayenne in a small bowl; pour into skillet. Add cooked spaghetti and toss to coat. Cook until heated through, about 1 minute. Sprinkle with toasted sesame seeds.
Reviews
Delicious I will add it to my recipes
This is a great recipe to add to my quick and easy List.I use a package of ramen noodles and added broccoli and edamame.
It was delicious. I tried it both ways and it was excellant both ways. The only thing I changed was the soya sauce. I used the unsalted soya sauce. Mary Anne
Delicious Monday meal. I added a teaspoon of sesame oil , a teaspoon of ginger and about an 1/8 cup of brown sugar. Easy. Inexpensive. Perfect
Loved it. Very light, not filling. I used some olive oil and sesame oil in place of the veg oil. I also added some crushed ginger to the soy sauce. Because I had so much on hand, I used 2 pkg of Ramen noodles and the powder in place of the the speg. I might even used more green onion because I love onion. It was great and next time I may add a protein.
We loved it! I added shredded chicken and used red pepper flakes instead of cayenne. Such a clean and flavorful dish.
This was a delicious dish…my brothers and I loved it. It was really easy to make with all the Ingredients on hand…I also added shrimp…so it was not vegetarian
My family enjoyed it and it will be added to our list of recipes.
Great GF meal that my wife and I enjoyed. I doubled the recipe. Substituted Tamari ( GF version of Soy sauce) for Soy sauce. Used a 12 oz box of GF spagetti. Used the snap peas and mushrooms. Added a stir fry veggie package with carrots, cabbage etc. the doubling of the sauce mixture gave it good flavor which complimented the veggies. I would have added meat but wife is a vegetarian and I wanted to eat lighter this evening. It it the spot!
I love how the ‘spaghetti’ miraculously appears in time to serve the veggies and sauce. That explains how it’s so easy and fast to prepare. Simply amazing!
The recipe was quick and easy however, I did make some adjustments. I added purple cabbage, broccoli, and sesame oil. My family and I loved it & agreed we will include this dish into our dinner rotation.
I enjoyed this recipe for the simplicity. I did add some shredded cabbage because I had and read other reviews, I did for oil 1/2 vegetable and 1/2 sesame oil, and lastly I did 3 cloves of garlic instead of 1. I found that it tastes even better once it cooled down a bit the flavors settled in❤️
Excellent recipe! Very easy to make and tastes delicious.
We all love it and I make it all the time
Instead of carrots in used broccoli and Asian noodles.
This is great and oh so flexible. I’ve done as described and I’ve added shrimp. Good recipe
Awesomeness! Talk about a quick and healthy and delish way to satisfy that noodle-bowl craving a lot of us can get! No need to go searching for a particular noodle–spaghetti did it in a pinch just fine! The peas add delightful crunch; the garlic absorbs into all. I added some red cabbage I had in the frig and … some rotisserie chicken! the sauce permeated every bite. OK, I did give it a wee bit of extra spice with crushed red pepper flakes and cilantro on top.
I used shredded green cabbage and andame. My son, daughter and I are vegetarian so this recipe is so easy to mix and match which veggies we like to add! We loved it!
This really turned out yummy. My daughter gave me a small zucchini the day I tried this so I spiraled it and added to the veggie mixture. I will definitely make this again.
The basic recipe is great because there are so many easy ways you can customize it to your own taste. I don’t like snow peas so I added shelled edamame instead. I also added julienned red bell peppers. I also altered the sauce because I found it dry and the soy too salty. I added chicken stock, sesame oil, a touch of rice vinegar, and used whole wheat pasta. It was delicious!
I added the mushrooms first because I felt they should cook a little longer. Because the carrots are shredded I would put them and some of the green part of the scallions later so they won’t get too soft and lose their flavor. It was tasty and satisfied my family for a somewhat quick meal! (Shredding takes a while)