Ingredients:

  • 12 oz spaghetti
  • 1 tbsp neutral oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups sliced mushrooms
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1/2 tsp red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Note: Keep it slightly firm as it will cook more in the pan.
  2. Reserve 1/2 cup of the starchy pasta water before draining. Wait until the water is cloudy before scooping it out.
  3. Heat neutral oil in a wide skillet over medium heat. Add minced garlic and grated ginger, sautéing for 1–2 minutes until you smell that fragrant, nutty aroma.
  4. Add sliced mushrooms to the skillet and cook until they've softened and released their moisture.
  5. In a small bowl, whisk together the soy sauce, rice vinegar, honey, toasted sesame oil, and red pepper flakes.
  6. Pour the sauce into the skillet and let it bubble for 30 seconds until it starts to thicken slightly.
  7. Toss in the cooked noodles and a splash of the reserved pasta water.
  8. Toss vigorously over medium high heat for 1-2 minutes until the sauce becomes a velvety glaze coating every strand of pasta.