Ingredients for 4 servings:
1. salt
2. 1 lb spaghetti
3. 3 tablespoons olive oil
4. 3/4 lb chicken breast, cut into strips
5. 1 lb frozen cocktail shrimp, thawed and de-tailed
6. 1 bunch scallion, chopped into 2-inch pieces
7. 4 -5 ounces mushrooms, sliced (original recipe calls for Shiitake)
8. 1/2 red bell pepper, seeded and cut into pieces
9. 6 garlic cloves, pressed
10. 2 inches fresh ginger, peeled and grated
11. 1 teaspoon coarse black pepper
12. 1/3 cup soy sauce (original recipe calls for tamari (dark soy sauce)
13. 2 tablespoons sesame oil
14. 2 tablespoons toasted sesame seeds
Directions:
1. Cook spaghetti until al dente. Drain in colander.
2. While noodles cook, heat olive oil over high heat until rippling in a large nonstick skillet.
3. Add chicken and stir fry till golden. Add scallions, mushrooms, red pepper, garlic and ginger and stir-fry 2 minutes. Add shrimp after 1 minute. Season with salt and pepper and keep warm.
4. While spaghetti drains, add sesame oil and soy sauce to pasta pot. Add spaghetti and toss to coat.
5. Either add stir-fry to noodles and toss to mix or serve stir-fry on top of noodles.
6. Top with toasted sesame seeds.