Step 1

Whisk all ingredients for the sauce together in a small bowl. Set aside.

Step 2

Cook linguini to al dente according to box instructions and drain.

Step 3

While the pasta is cooking, heat sesame and olive oils in a large (large!) skillet, preferably one with high sides. Stir in mushrooms, carrots, bell pepper, spinach and snap peas. Cook for 7-8 minutes, until somewhat softened and mushrooms have started to release their juices.

Step 4

Stir garlic, whites of the green onion, half of the cilantro, and half of the peanuts into the pan. Cook for 1 minute, until garlic is fragrant. Pour in Mirin and scrape up any browned bits on the bottom of the pan. Reduce heat to low.

Step 5

Stir in pasta and sauce until coated and cook 1 more minute, letting the sauce reduce. Remove from heat.

Step 6

Top noodles with remaining peanuts, cilantro, green onion, and sesame seeds. Serve immediately.