• 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)

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

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.