8 oz dry pasta (spaghetti, fettucine, linguine, etc)
1 Tbsp extra-virgin olive oil
1 onion, halved and thinly sliced
2 cups chopped broccoli
1 red bell pepper, julienned
1 carrot, julienned or matchstick
8 oz mushrooms, sliced
2 cloves garlic, minced
3 oz raw baby spinach
Sauce:
3 Tbsp low-sodium soy sauce
1 Tbsp sugar
1½ tsp sesame oil
½ tsp ground ginger
1 tsp Sriracha
Instructions
Heat a large pot of water over high heat, bringing to a rolling boil. Cook past for 7-8 minutes or until al dente. Drain and set aside.
Meanwhile heat olive oil in a large, deep skillet or wok over medium-high heat. Add onion, broccoli, bell pepper, carrot, and mushrooms. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in garlic and cook for 30-60 seconds or until fragrant. Top with spinach and cook until the spinach has wilted, about 2-3 minutes.
Meanwhile, in a small bowl, whisk together all sauce ingredients; set aside.
Add noodles and soy sauce mixture to the vegetables, and gently toss to combine. Serve immediately.