Ingredients:

  • 3 tablespoons soy sauce (45 ml)
  • 2 tablespoons oyster sauce (30 ml)
  • 1 tablespoon sesame oil (15 ml)
  • 1 tablespoon cornstarch (7.5g)
  • 1 tablespoon brown sugar (15g), packed
  • 1 teaspoon ground ginger (5g)
  • 1/2 teaspoon garlic powder (2.5g)
  • 1/4 teaspoon white pepper (1.25g)
  • 1/4 cup chicken broth (60 ml) or vegetable broth
  • 1 pound (450g) spaghetti
  • 2 tablespoons vegetable oil (30 ml)
  • 1 pound (450g) protein of choice (chicken, shrimp, tofu, or sliced beef), cut into bite-sized pieces
  • 1 cup sliced carrots (approx. 150g)
  • 1 cup sliced mushrooms (approx. 100g), such as shiitake or cremini
  • 1 cup shredded cabbage (approx. 85g), such as Napa or Savoy
  • 1/2 cup sliced green onions (approx. 50g), for garnish
  • Toasted sesame seeds, for garnish

Instructions:

  1. Cook spaghetti according to package directions until al dente. Drain and set aside.
  2. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, brown sugar, ginger, garlic powder, white pepper, and broth until smooth.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add protein and cook until browned and cooked through. Remove from skillet and set aside.
  4. Add carrots, mushrooms, and cabbage to the skillet and sauté until tender-crisp, about 5 minutes.
  5. Return the cooked protein to the skillet. Pour the sauce over the protein and vegetables. Bring to a simmer and cook until the sauce has thickened, about 2-3 minutes.
  6. Add the cooked spaghetti to the skillet and toss to coat evenly with the sauce, protein, and vegetables.
  7. Garnish with sliced green onions and toasted sesame seeds. Serve immediately.