- YIELDS | 4 SERVINGS
- PREP TIME | 5 MINS
- COOK TIME | 10 MINS
I have been making a version of this dish for years. I love its chameleon-like versatility. Missing an ingredient? Improvise! This dish can take it. Add seasonal veggies for an ultimate fresh and healthy version. The bonus is I haven’t met a kid who hasn’t gobbled it down!
Double Duty Recipe: Make extra sauce to use later in the week to pour over rice or marinate fish, beef, or chicken, and broil or grill.
- 8 ounce package favorite spaghetti (I like thick spaghetti)
- 2 teaspoons chili oil or vegetable oil
- 8-10 ounces cremini mushrooms, coarsely chopped
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 2 Serrano peppers or to taste, thinly sliced
- 3-4 scallions , cut into 2-inch pieces and then slices lengthwise, set aside a few pieces for garnish
- 3 tablespoons soy sauce
- 2-3 cloves garlic, minced
- 1 tablespoon maple syrup
- 2 teaspoons fish sauce*
- 3 tablespoons dark sesame oil
- 2 tablespoons toasted sesame seeds
- 4-5 large basil leaves cut into ribbons, optional for garnish
- Start a large pot of water. Over high heat and cook the pasta according to the package instructions. Drain and rinse with cold water.
- While the pasta cooks, in a small bowl, whisk the garlic, soy sauce, fish sauce, maple syrup, sesame seed oil. Set aside.
- In a pan large enough to toss all the ingredients including the pasta, heat the chili or vegetable oil over medium heat.
- Add the Serrano, bell pepper and carrot. Cook, for about 3-5 minutes stirring occasionally or until tender.
- Add the chopped mushrooms, stir and cover. Cook for 5-7 more minutes. Stir once or twice.
- Uncover and remove from the heat. The liquid will evaporate.
- Add the cooked pasta and and toss and then add the sauce and mix well.
- Serve hot or at room temperature. Garnish with basil, if using, scallions and sesame seeds.
Add in any vegetables you would like. Add extra carrot or beansprouts and broccoli.
*Substitute rice vinegar for the fish sauce to go vegan and vegetarian.
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