1 (8 oz.) pkg. spaghetti
1/4 c. salad oil
1/2 lb. sliced mushrooms
1 med. carrot, thinly sliced or shredded
1/4 c. soy sauce
1 tbsp. sugar
1/4 tsp. crushed red pepper

Prepare spaghetti (al dente) - firm - drain. Keep warm. Meanwhile, in 12 inch skillet over medium heat in hot salad oil, cook sliced mushrooms, green onion and carrots until vegetables are tender and crisp, stirring quickly.

Spoon into spaghetti in saucepan. Add soy sauce, sugar and red pepper flakes with spatula, toss gently to mix all ingredients well. Serve warm with chicken, fish, egg roll etc., your choice. Serves 6.