Ingredients:

  • ¼ cup (60 ml) low-sodium soy sauce
  • 2 tablespoons (30 ml) oyster sauce
  • 1 tablespoon (15 ml) sesame oil
  • 1 tablespoon (15 ml) rice vinegar
  • 1 tablespoon (15 g) cornstarch
  • 1 teaspoon (5 ml) granulated sugar
  • ½ teaspoon ground ginger
  • ¼ teaspoon white pepper
  • 1 pound (450g) spaghetti
  • 1 tablespoon (15 ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, peeled and minced
  • 1 cup (about 115g) shredded carrots
  • 1 cup (about 100g) sliced green onions
  • 1 cup (about 150g) sliced mushrooms
  • 8 oz (about 225g) cooked chicken, shrimp, or tofu (optional)

Instructions:

  1. Cook spaghetti according to package directions until al dente. Drain and set aside.
  2. Whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, sugar, ginger, and white pepper in a small bowl.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger and sauté until fragrant (about 30 seconds).
  4. Add shredded carrots, sliced green onions, and sliced mushrooms to the skillet. Stir-fry for 3-4 minutes until slightly softened.
  5. If using, add cooked chicken, shrimp, or tofu to the skillet. Toss to combine with the vegetables.
  6. Add the cooked spaghetti to the skillet. Pour the sauce over the spaghetti and toss everything together until well coated and heated through. Ensure no clumps of cornstarch remain.
  7. Serve immediately.