Spicy noodles

(When I made the recipe in this photo I was out of spaghetti and mushrooms, I used egg noodle instead, still came out amazing)

Ingredients:

• 1 box 16 oz thin spaghetti

• 1 Tbsp olive or avocado oil

• 1/4 cup brown sugar

• 1/2 cup soy sauce

• 2 to 3 Tbsp Sriracha

• 1 tsp sesame oil

• 2 tsp minced garlic

• 1/2 tsp ginger

• 1 tbsp rice wine vinegar (or apple cider vinegar)

• 1 tbsp honey

• 8 oz corn kernels

• 8 oz peas

• 8 oz sliced mushrooms

Instructions:

1. Begin with cooking spaghetti in a large sauce pan or stock pot, cook according to the boxes instructions (I find that the sweet spot is usually 11 minutes), don't forget to salt the water, I also like to add 1 tbsp of butter to the mix. (If you want the best noodles ever, prepare them in a crock pot about 2 to 3 hours before dinner. Cover the noodles with about 1 cup vegetable stock and 1/2 can of beer as well as 1 tbsp of butter and salt. Cook on low for 2 to 3 hours or high for 1 hour, stirring occasionally to ensure even cooking. Seriously they will turn out amazing.)

2. While spaghetti is cooking pour oil in large skillet and fry mushrooms.

3. Add the peas and corn to mushrooms and cook an additional 3-4 minutes.

4. In a medium mixing bowl, combine brown sugar, soy sauce, sriracha, sesame oil, garlic, ginger, rice wine vinegar, and honey. Mix well with whisk.

5. When spaghetti is done cooking, drain well and place back into sauce pan or stock pot.

6. Add the mushrooms, corn, and peas to noodles and stir to evenly combine.

7. Pour sauce mixture into pot and stir well to coat everything in the pot with the sauce mixture.

8. Enjoy!