Ingredients
6 ounces uncooked multigrain spaghettiSAUCE:3 tablespoons sesame seeds, toasted3 tablespoons sesame oil3 tablespoons reduced-sodium soy sauce6 garlic cloves, minced2 tablespoons rice vinegar2 tablespoons honey1 tablespoon Sriracha chili sauce or 1-1/2 teaspoons hot pepper sauce1/2 teaspoon salt1/2 teaspoon pepperSHRIMP & VEGETABLES:2 teaspoons canola oil1/2 pound uncooked medium shrimp, peeled and deveined1-1/2 cups coleslaw mix3/4 cup julienned carrots1 celery rib, thinly sliced1 small sweet red pepper, julienned1/2 cup sliced water chestnuts2 green onions, chopped
Preparation
Cook spaghetti according to package directions. In a small bowl, mix the sauce ingredients.
In a large skillet, heat oil over medium-high heat. Add shrimp; stir-fry 2-3 minutes or until shrimp turn pink. Remove from pan.
Add sauce mixture to same pan; bring just to a boil. Reduce heat; simmer, uncovered, 2 minutes longer.
Drain spaghetti; add to pan. Toss to combine with sauce. Return shrimp to pan and add vegetables; cook and toss over medium-low heat until vegetables begin to wilt, about 4 minutes.
