PREPARATION: 10 min
COOKING: 20 min
8 ounces whole-wheat spaghetti
1 pound shrimp, peeled and deveined
1 bunch broccoli, cut into florets, stems peeled and thinly sliced
1 cup sliced mushrooms (Portobello, shiitakes, button mushrooms, or anything you like)
1 big carrot, thinly sliced
1 medium onion, chopped
3 garlic cloves, minced
1/2 cup Hibachi sauce
3 tablespoons vegetable oil
In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
Meanwhile, heat a large nonstick skillet or wok with vegetable oil over medium heat.
Add garlic, onion, carrots, mushrooms and broccoli.
Cook and stir for 7-10 minutes.
Add the shrimp and stir-fry until they are translucent, about 5-7 minutes.
Add hibachi sauce and noodles, mix well.
Season with salt and pepper; cook and stir for 2-3 minutes.