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Asian Spaghetti with Garlic and Vegetables

A quick, flavorful stir-fried spaghetti with mushrooms, snow peas, carrots, and a savory tamari-garlic sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 8 oz spaghetti gluten-free if desired; break in half before cooking if preferred
  • 8 oz mushrooms cremini recommended, sliced
  • 5 oz snow peas about 1.5 cups
  • 2 medium carrots cut into matchsticks or julienned
  • 6 green onions cut into 1/2" pieces
  • 3-4 cloves garlic minced
  • 1/4 cup tamari or less to taste; start with 2-3 Tbsp for less salty
  • 1/2 tsp fresh ginger optional, freshly grated
  • 2 tsp toasted sesame oil optional
  • sesame seeds for topping, optional
  • mung bean sprouts optional, for serving

Instructions

  • Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain and set aside.
  • While the pasta cooks, slice the mushrooms, cut green onions into 1/2" pieces, julienne or matchstick the carrots, and mince the garlic. If using ginger, grate it now.
  • Heat a large skillet or wok over medium-high heat. For an oil-free method, add 1–3 tablespoons water or broth; otherwise add toasted sesame oil if using. Add the sliced mushrooms and sauté 2–3 minutes until they begin to soften.
  • Add the snow peas, carrots, and green onions to the skillet and cook about 5 minutes, stirring, until the vegetables are crisp-tender.
  • Reduce heat to medium, add the minced garlic (and grated ginger if using), and sauté for about 1 minute until fragrant.
  • Add the cooked spaghetti and tamari to the skillet. Toss thoroughly to combine and heat through for 2–3 minutes, adjusting tamari to taste.
  • Remove from heat, sprinkle with sesame seeds and/or mung bean sprouts if desired, and serve warm or chilled.

Equipment

  • Large Pot
  • Large Skillet or Wok
  • Colander
  • Knife
  • Cutting Board
  • Tongs or spatula

Notes

  • Break long noodles in half before cooking for easier handling.
  • Start with less tamari and add more to taste to control saltiness.
  • Use 1–3 tablespoons water or broth to sauté if avoiding oil.
  • Cremini mushrooms work well, but any variety is fine.
  • Optional sesame oil and ginger add extra flavor.