A sauce made with soy sauce, oyster sauce, fish sauce, brown sugar, garlic, and ginger is the key component of this Asian noodle dish with shrimp.
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
834 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until cooked through yet firm to the bite, about 12 minutes; drain and set aside.
Step 2
Mix together soy sauce, oyster sauce, brown sugar, fish sauce, garlic powder, and ginger in a small bowl until sugar dissolves; set sauce aside.
Step 3
Heat oil in a large skillet or wok over medium heat; cook and stir shrimp in hot oil until they begin to turn reddish-pink, 1 to 2 minutes. Add broccoli, onion, and mushrooms; cook and stir until vegetables begin to soften, 3 to 5 minutes. Stir in garlic for 30 seconds.
Step 4
Push shrimp and vegetables to one side of the skillet. Cook eggs in the clear space in the skillet, scrambling lightly, until no longer wet, 3 to 5 minutes. Stir together cooked eggs, shrimp, and vegetables until combined. Add spaghetti and sauce; cook and stir until hot and evenly mixed, about 2 minutes more.
Ingredients
½ teaspoon ground ginger
2 tablespoons brown sugar
2 large eggs
2 teaspoons vegetable oil
½ teaspoon garlic powder
2 cloves garlic, minced
2 tablespoons soy sauce
1 cup chopped broccoli
2 tablespoons oyster sauce
1 (8 ounce) package spaghetti
2 teaspoons fish sauce
1 pound uncooked medium shrimp, peeled and deveined
