Step 1

Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to the package instructions.

Step 2

In the meantime, heat the oil in a large non-stick skillet over medium heat. Once hot, add the garlic and ginger, and sauté for 1-2 minutes.

Step 3

Next, add the carrot, broccoli, mushrooms, and zucchini. Sauté for 5-7 minutes or until the veggies are cooked but still slightly crunchy.

Step 4

Reserve 2 tablespoons of the pasta cooking water and drain the pasta.

Step 5

In a small bowl, whisk together the pasta cooking water, soy sauce, sugar, cornstarch, water, sriracha, and ground black pepper.

Step 6

Add the drained pasta to the sautéed vegetables and pour in the sauce. Toss to coat and cook for one more minute or until the sauce has thickened.

Step 7

Garnish with chopped cilantro and serve immediately.