1 (8 oz.) pkg. spaghetti
1/4 c. salad oil
1/2 lb. mushrooms, sliced
3 green onions, cut into 2 inch pieces
1 med. sized carrot, shredded
1/4 c. soy sauce
1/2 tsp. sugar
1/4 tsp. crushed red pepper or black pepper

1. Prepare spaghetti in saucepot as label directs; drain. Return to saucepot to keep warm.

2. Meanwhile, in 12 inch skillet over medium high heat, in hot salad oil, cook sliced mushrooms, green onions and shredded carrot until vegetables are tender-crisp, stirring quickly and frequently. Spoon mushroom mixture into spaghetti in saucepot. Add soy sauce, sugar and pepper; with rubber spatula, toss gently to mix well.

3. To serve, spoon mixture onto platter. Serve warm or cover, refrigerate and serve chilled.

Serves 6. 250 calories per serving. Quick, easy and tasty.