1/2 lb. linguini
1 tablespoon brown sugar
2 1/2 tablespoons low-sodium soy sauce
1 tablespoon peanut butter
2 teaspoons Sriracha, or to taste
1” Melissa’s fresh ginger, grated
2 tablespoons sesame oil, divided
1 large egg, lightly beaten
1/4 teaspoon crushed red pepper flakes
1/2 cup shredded carrots
4 ounces mushrooms, sliced
1 large cloves garlic, minced
1/4 cup peanuts, rough chopped
2 green onions, chopped
1/4 cup fresh cilantro, chopped
Cook linguine according to package directions. Drain and set aside.
In a medium bowl combine brown sugar, soy sauce, peanut butter, Sriracha, and ginger; whisk to combine; set aside.
In a large stock pot over medium heat, add 1 tablespoon oil, and heat slightly. Add beaten egg and red pepper flakes, and stir to scramble the eggs. Once cooked, set aside with pasta.
Return stock pot to stove, heat remaining 1 tablespoon oil over medium heat. Add carrots, mushrooms, and garlic. Sauté over medium high heat for 5-6 minutes or until vegetables are cooked through.
Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Toss well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.
Serve.