Ingredients
4 servings
Spaghetti
8.0
ounce(s)
Vegetable oil
0.25
cup(s)
Mushrooms, sliced
2.0
cup(s)
Carrot(s)
1.0
cup(s)
Onion, chopped
1.0
whole
Garlic, minced
2.0
whole
Bean Sprouts
2.0
cup(s)
Green Onions, sliced
0.5
cup(s)
Corn Starch
1.0
tablespoon(s)
Chicken Broth
1.0
cup(s)
Hoisin Sauce
0.25
cup(s)
Honey
2.0
tablespoon(s)
Soy Sauce
1.0
tablespoon(s)
Ginger, grated
1.0
teaspoon(s)
Cayenne
0.25
teaspoon(s)
Curry Powder
0.25
teaspoon(s)
Bell Pepper
1.5
ounce(s)
Dietary Restrictions
Wheat / Gluten
Recipe Instructions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions; cook one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
3. Add cooked spaghetti, and toss. Serve immediately.