Ingredients
Units
Scale
For the Noodles
- 1 lb linguini
- 1 tablespoon sesame oil
- 1 tablespoon extra virgin olive oil
- 2 tablespoons Mirin
- 1 cup julienned carrots
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach, packed
- 8 ounces white mushrooms, sliced
- Handful of snap peas
- 1 garlic clove, minced
- 3 green onion stalks, sliced (keep the whites and the greens separate)
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 cup peanuts, roughly chopped
- Sesame seeds for garnish
For the Sauce
- 2 teaspoons sesame oil
- 2 tablespoons light soy sauce
- 1/4 cup dark soy sauce
- 1/2 teaspoon ginger paste or minced ginger
- 1 teaspoon brown sugar
- 1/2 teaspoon chili garlic sauce
- 1/4 teaspoon Siracha, more as desired
- 1/4 teaspoon chili pepper flakes, more as desired
Instructions
- Whisk all ingredients for the sauce together in a small bowl. Set aside.
- Cook linguini to al dente according to box instructions and drain.
- While the pasta is cooking, heat sesame and olive oils in a large (large!) skillet, preferably one with high sides. Stir in mushrooms, carrots, bell pepper, spinach and snap peas. Cook for 7-8 minutes, until somewhat softened and mushrooms have started to release their juices.
- Stir garlic, whites of the green onion, half of the cilantro, and half of the peanuts into the pan. Cook for 1 minute, until garlic is fragrant. Pour in Mirin and scrape up any browned bits on the bottom of the pan. Reduce heat to low.
- Stir in pasta and sauce until coated and cook 1 more minute, letting the sauce reduce. Remove from heat.
- Top noodles with remaining peanuts, cilantro, green onion, and sesame seeds. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 15 minutes