Updated: Aug 1, 2020
1 Box Spaghetti Noodles
Mixed Vegetables—Broccoli, Spinach, Water Chestnuts, bell pepper, green onions, squash(Throw in what you like!)
2-3 Tablespoons Minced Garlic
4 Tablespoons Olive Oil
2—Chicken Breast, Cut
8 to 10 Jumbo Shrimp
For the Sauce
1/2 Cup Reduced Sodium Soy Sauce
1/2 Cup Teaspoons Sugar
4 tsp Sesame Oil
2 tsp Ground Ginger (you can use fresh or bottled)
2 tsp Sriracha—or more to taste
Directions: 1. In small bowl, whisk together ingredients to make the sauce and set aside. I usually double the recipe for more sauce. (Split the sauce in 1/2 and set aside.) 2. In large pot cook noodles as directed and set aside. 3. Cook Chicken and Shrimp in wok in 2 tablespoons of olive oil and add 1/2 the sauce and set aside and cover to keep warm. *Make two batches of sauce. Use one for meat. 4. Heat 2 tablespoons olive oil in Wok over medium heat. Add garlic and vegetables minus the spinach. 5. Cook stirring frequently until tender and add spinach. 6. Add noodles and additional sauce and mix with tongs. 7. Last add shrimp and chicken and cook until warm then serve.
Notes - I like to serve with Sriracha and chili sauce on side.