Ingredients
½ pound thin spaghetti2 teaspoons salt¾ cup reduced sodium chicken or vegetable broth2 tablespoons less-sodium soy sauce1 teaspoon cornstarch½ teaspoon sugar1 teaspoon sesame oilFreshly ground pepper to taste1 tablespoon vegetable or canola oil divided1 teaspoon minced garlic2 cups very small broccoli florets¾ cup thinly sliced carrots¾ cup thinly sliced red bell pepper1 pound peeled and deveined extra large shrimp
Directions
Bring a large pot of water to a boil. Add the salt to the water, return the water to a boil and cook the pasta according to package directions, stopping two minutes or so before it is fully cooked. Drain the pasta.Meanwhile, in a small bowl or container, combine the broth, soy sauce, cornstarch, sugar, sesame oil, and pepper.In a large skillet or wok over high heat, heat 1 ½ teaspoons of the oil, then add the shrimp and sauté until the shrimp are almost (but not quite!) cooked, about 2 minutes. Transfer them to a plate and set aside. Add the remaining 1 ½ teaspoons of oil to the skillet, add the garlic, broccoli, carrots, and red pepper and sauté for 3 to 4 minutes until everything starts to soften.Return the shrimp to the pan along with the drained pasta and the sauce. Toss (tongs are great for this) over the high heat until the noodles absorb some of the sauce , everything is well mixed, and the rest of the sauce is slightly thickened, another 2 minutes or so. Serve hot.