ounces spaghetti, thin or regular
lb. raw shrimp, peeled, cleaned and tails removed
cup soy sauce
tablespoon + 2 teaspoons sesame oil
tablespoon minced garlic
teaspoon minced or grated ginger
cups fat-free, low sodium chicken broth
Combine soy sauce and shrimp in a large zip lock bag. Cover and refrigerate for 30 minutes. After 30 minutes, drain over a bowl, reserving soy sauce. Cook pasta as directed on package but do not add salt to boiling water. When Pasta is done, drain very well and return to original pot and toss with 2 teaspoons of the sesame oil. Set aside. In a large non stick skillet, heat remaining sesame oil. Cook ginger and garlic for one minute stirring constantly. Remove from skillet to small bowl and set aside. Add shrimp to the same skillet and saute until pink, about 1 to 2 minutes. Add reserved soy sauce, broth, salt, and scallion. Bring to a boil. Pour in your noodles and toss well to coat. Taste and adjust soy sauce as desired. NOTE: You can add a pinch of red pepper flakes if you want that kick. You can also add other vegetables like a small can of sliced mushrooms, carrots, peas, broccoli florets, or any of your favorite Chinese vegetables.