Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::4
Ingredients
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1/3 cup low-sodium soy sauce
1 1/2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
2 teaspoons brown sugar
1 teaspoon Sriracha, or to taste
8 ounces whole-grain spaghetti (such as Barilla®) or lo mein noodles
2 tablespoons vegetable oil
8 ounces Baby Bella mushrooms, sliced
2 cups snow peas, halved
1 large red bell pepper, cored and sliced
1 carrot, peeled and cut into matchsticks
1 small onion, peeled and sliced vertically
2 cloves garlic, minced
Directions
Whisk soy sauce, hoisin sauce, sesame oil, brown sugar, and Sriracha together in a small bowl until well blended; set aside.
Bring a large pot of salted water to a boil. Add pasta, stirring occasionally; cook until nearly tender with a bite, 7 to 8 minutes, and drain well.
Meanwhile, heat vegetable oil over medium-high heat in a large skillet or wok. Add mushrooms, snow peas, red bell pepper, carrot, onion, and garlic. Cook, stirring frequently, until just tender, 4 to 6 minutes.
Add spaghetti and sauce to the skillet and toss with the veggies until well coated. Simmer for 2 minutes to allow pasta to soak up the flavor, and serve.
Cook’s Note
Lo mein noodles may be difficult to find, but if they’re available, use them. Baby Bella mushrooms are also known as cremini mushrooms in some areas.