Begin by bringing a large pot of salted water to a boil. Add the 8 oz. of spaghetti, cooking it according to package instructions until al dente. Once cooked, reserve about 1/2 cup of the pasta water, then drain the spaghetti and set it aside.
In a large skillet or wok, heat a drizzle of oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Next, add the sliced mushrooms, snow peas, and carrots. Stir-fry for about 5-7 minutes, or until the vegetables are tender yet still crisp.
Once the vegetables are cooked, add the drained spaghetti to the skillet. Pour in the 1/4 cup of tamari and the reserved pasta water. If using, add the ginger and toasted sesame oil. Toss everything together until the spaghetti is well coated and heated through, adjusting the tamari to taste.
Plate your Asian Spaghetti with Garlic and Vegetables, and finish with a sprinkle of sesame seeds and mung bean sprouts. Enjoy this vibrant dish warm, and savor every bite!
