Step 1

Cook spaghetti* according to package directions, leaving al dente (not mushy). Drain and set aside when finished.

Step 2

Meanwhile, slice mushrooms, cut green onions in 1/2″ pieces, and cut carrots into matchsticks/julienned (or shred/dice for quicker prep). Mince garlic.

Step 3

In a large skillet over medium-high heat, sauté mushrooms for 2-3 minutes. (Use 3 Tbsp. water/broth for no-oil sauté method, or toasted sesame oil for more flavor if desired.)

Step 4

Add snow peas, carrots, and green onion. Cook for 5 minutes or until crisp-tender.

Step 5

Reduce heat to medium. Add minced garlic (and any freshly grated ginger if using). Stir and sauté for 1 minute.

Step 6

Add cooked spaghetti and tamari. (I use about 1/4 cup tamari, but start with 2-3 Tbsp. for less salty.)

Step 7

Toss well to combine and heat for 2-3 minutes. Top with sesame seeds if desired. Serve warm immediately or chilled.