Total Time
Prep 15 mins
Cook 20 mins

This dish is good warm or cold and is great for potlucks.


  1. Cook spaghetti; drain.
  2. Return to saucepan; keep warm.
  3. Meanwhile, in 12"; skillet over medium heat, cook mushrooms, onions and carrot in hot oil until vegetable are tender crisp, stirring quickly and frequently.
  4. Spoon vegetable mixture into spaghetti in saucepan.
  5. Add soy sauce and crushed red pepper.
  6. Toss gently to mix all ingredients well.
  7. Can be served warm or chilled.
Most Helpful

I added: 1/2 pound ground pork, a second carrot, 1 zucchini sliced thin, 1 cup frozen corn, a generous sprinkle of garlic powder, a sprinkle of ground ginger. I deglazed the pan with white wine. I used only 2 large mushrooms, and I left out the oil because the pan had enough grease from the ground pork. I really liked how the extra veggies added splashes of color! This was VERY tasty!

nethope September 19, 2011

These went really well with Chinese pork chops and Chinese Green beans. I used peanut oil to saute the veggies which added a very nice flavor but I didn't add the full amount. Even DD picked out the flavor of the oil which surprised me because it was a very mild taste. (a new Chef in the making) As well I added a clove of garlic and a handful of bean sprouts. This really turned out well and very quick to put together. I agree with one of the posters as that you could take some veggies out and add other ones instead and it would still turn out great. Thanks for posting a great recipe gojenni. It was well enjoyed.

FrenchBunny June 17, 2009

this recipe is a keeper!!! i tweaked oil & soy amounts & added ground pork & bean sprouts, it was wonderful! i love finding a recipe that you can add in/leave out stuff according to what you have in the house at the time. my husband, who is "anti-leftovers" ate this til it was gone!

sweetieface November 24, 2008