Ingredients

• 0.33 cups low-sodium soy sauce
• 1.5 tablespoons hoisin sauce
• 1 tablespoon toasted sesame oil
• 2 teaspoons brown sugar
• 1 teaspoon riracha , or to taste
• 8 ounces whole-grain spaghetti
• 2 tablespoons vegetable oil
• 8 ounces aby 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

Instructions

1. 1 Whisk soy sauce, hoisin sauce, sesame oil, brown sugar, and Sriracha together in a small bowl until well blended; set aside.
2. 2 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.
3. 3 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.
4. 4 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.

Nutrition per serving