Kids and adults love this healthy oil-free version of a popular Asian take-out dish. It’s a quick and easy dinner than can be ready in under 20 minutes! ________________________________________________________________________

Prep time    20 minutes  

Cook time   15 minutes    

Yield               4 servings



  • 8 ounces whole grain spaghetti noodles (brown rice or whole wheat)


  • 3 tablespoons low-sodium soy or tamari sauce
  • ¼ cup water
  • 1 tablespoon tahini
  • 2 tablespoons maple syrup
  • ½-1 teaspoon sriracha (use more or less to adjust spice levels)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 2 teaspoons cornstarch


  • 8 oz mushrooms sliced
  • 2 carrots, julienned
  • ½ cup snow peas (optional)
  • 1 red pepper, sliced
  • 4-6 green onions, sliced
  • 2-3 tablespoons sesame seeds, for garnishing


  1. Cook spaghetti according to package instructions.
  2. Whisk together the sauce ingredients. Set aside.
  3. In a large fry pan, sauté the mushrooms, carrots, snow peas, and red pepper in a small amount of water until tender, about 5 minutes.
  4. To the vegetables, add the green onions, cooked pasta, and sauce and toss to combine. Continue cooking until sauce begins to thicken. Serve immediately and garnish with sesame seeds.