– 1/3 cup low-sodium soy sauce – 1 1/2 tablespoons hoisin sauce – 1 tablespoon toasted sesame oil – 2 teaspoons brown sugar – 1 teaspoon Sriracha, or to taste – 8 ounces whole-grain spaghetti (such as Barilla®) or lo mein noodle
– 2 tablespoons vegetable oil – 8 ounces Baby Bella mushrooms, sliced – 2 cups snow peas, halved – 1 large red bell pepper, cored and sliced – 1 carrot, peeled and cut into matchstick – 1 small onion, peeled and sliced vertically – 2 cloves garlic, minced
Whisk soy sauce, hoisin sauce, sesame oil, brown sugar, and Sriracha in a small bowl until blended; set aside.
Bring a large saucepan of salted water to boil. Stir occasionally and cook pasta until nearly tender with a bite, 7–8 minutes; drain well.
Meanwhile, heat vegetable oil in a large skillet or wok on medium-high.
Add mushrooms, snow peas, red bell pepper, carrot, onion, and garlic.
Cook 4–6 minutes, stirring often, until tender.
Toss spaghetti and sauce with veggies in skillet until coated. Simmer pasta for 2 minutes to absorb flavor, then serve.