Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 8 oz dry spaghetti
- 3.5 TBS sesame oil (divided)
- 8 oz sliced mushrooms
- 1/2 red bell pepper (diced)
- 1 zucchini (cut into quarter moons)
- 1/3 cup soy sauce
- 1 TBS minced garlic
- 1 tsp sriracha
- 1 TBS oyster sauce
- 1 TBS fresh grated ginger
- 2 TBS diced green onions
- 1 tsp white sesame seeds
- 2 TBS chopped cilantro (for garnish )
Instructions
- Cook the pasta in salted water, about 8-9 minutes for al dente. Drain, cool, toss with 1/2 TBS sesame oil and set aside.
- In a small mixing bowl, add sriracha, soy sauce, minced garlic, ginger, red pepper flakes, oyster sauce and 1 TBS of the sesame oil. Whisk and set aside.
- Heat a skillet to medium high with 1 TBS sesame oil. Add shrimp, and 1 TBS of the sauce and cook for 4-5 minutes or until shrimp are pink and cooked. Remove from pan and set aside.
- Add remaining sesame oil to skillet, then add zucchini. Cook for 2 minutes, then add mushrooms and red bell pepper. Continue to cook for 3-4 minutes or until peppers are slightly softened and mushrooms are cooked. Add cooked spaghetti, green onions and remaining sauce.
- continue to cook for 2-3 minutes, or until noodles are hot. Place shrimp back in and toss until warm. Pour into serving bowl, sprinkle with sesame seeds and cilantro. Serve.