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This is one of my absolute favorite recipes. I originally got it from Cooking Light magazine, but have altered it to suit my tastes. I use sesame oil instead of peanut because the flavor is so good. And I have a heavier hand with the soy sauce, I use way more than the recipe calls for. But I usually use the low-sodium kind. And sometimes I switch it up and use chicken, steak, and different vegetables. It’s very versatile.


  • 1/2 tablespoons soy sauce
  • 16 oz large shrimp, peeled, deveined
  • 16 ounces spaghetti noodles, cooked
  • 1 1/2 tablespoons dark toasted sesame oil, divided
  • 3 cups thinly vertically sliced onion
  • 5 cups broccoli florets (about 1 pound)
  • 8 oz sliced fresh mushrooms
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced peeled fresh ginger
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/4 teaspoon salt
  • Sesame seeds to taste (optional)


  • Combine the soy sauce and shrimp; cover and refrigerate 30 minutes.
  • Drain through a sieve over a bowl, reserving soy sauce.
  • Prepare noodles according to package directions, omitting the salt and fat.
  • Drain and rinse; drain well.
  • Toss noodles with 1 teaspoon peanut oil.
  • Set aside.
  • Heat 2 teaspoons sesame oil in a large nonstick skillet over medium-high heat.
  • Add onion; stir-fry 3 minutes.
  • Add broccoli and mushrooms; stir-fry 3 minutes.
  • Add garlic and ginger; cook 1 minute, stirring constantly.
  • Remove vegetable mixture from pan.
  • Heat 1 1/2 teaspoons sesame oil in pan.
  • Add shrimp, and stir-fry 1 minute.
  • Add the reserved soy sauce, broth, and salt, and bring to a boil.
  • Add noodles, vegetable mixture, and sesame seeds, and toss well to combine.

Categories: Asian  Dinner 
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