ngredients
- 1 (8 ounce) package spaghetti
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons teriyaki sauce
- 2 tablespoons honey
- ¼ teaspoon ground ginger
- 2 tablespoons vegetable oil
- 3 stalks celery, sliced
- 2 large carrots, cut into large matchsticks
- ½ sweet onion, thinly sliced
- 2 green onions, sliced plus more for garnish
Directions
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Gather all ingredients.
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain, then rinse with cold water to cool.
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Meanwhile, whisk soy sauce, teriyaki sauce, honey, and ginger together in a small bowl; set aside.
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While the spaghetti cooks, heat oil in a large skillet or wok over high heat. Cook and stir celery, carrots, onion, and green onions until slightly tender, 5 to 7 minutes.
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Add spaghetti and soy sauce mixture. Cook, stirring frequently, until heated through and evenly coated, about 2 to 3 minutes. Serve garnished with additional sliced green onions, if desired.
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Cook’s Note
I usually make this with spaghetti because it’s easy to find, but lo mein noodles or fresh egg noodles are delicious if you have them. Just cook whichever noodles you use according to the package directions before adding them to the sauce.
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