Ingredients
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salt
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1 lb spaghetti
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3 tablespoons olive oil
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1 lb frozen cocktail shrimp, thawed and de-tailed
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4 -5 ounces mushrooms, sliced (original recipe calls for Shiitake)
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1/2 red bell pepper, seeded and cut into pieces
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6 garlic cloves, pressed
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2 inches fresh ginger, peeled and grated
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1 teaspoon coarse black pepper
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1/3 cup soy sauce (original recipe calls for tamari (dark soy sauce)
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2 tablespoons sesame oil
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2 tablespoons toasted sesame seeds
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3/4 lb chicken breast, cut into strips
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1 bunch scallion, chopped into 2-inch pieces
Instructions
- Cook spaghetti until al dente. Drain in colander.
- While noodles cook, heat olive oil over high heat until rippling in a large nonstick skillet.
- Add chicken and stir fry till golden. Add scallions, mushrooms, red pepper, garlic and ginger and stir-fry 2 minutes. Add shrimp after 1 minute. Season with salt and pepper and keep warm.
- While spaghetti drains, add sesame oil and soy sauce to pasta pot. Add spaghetti and toss to coat.
- Either add stir-fry to noodles and toss to mix or serve stir-fry on top of noodles.
- Top with toasted sesame seeds.