• Bring a large pot of water to a boil. Season with a generous pinch of salt
• Boil pasta the pasta until al dente, for most thin spaghetti this will take 6 minutes. When the pasta is done cooking, strain and toss the noodles in a high smoke point oil.
While the spaghetti is cooking, it will be a good time to cut all of the vegetables for the stir fry.
• Preheat large skillet or wok over med-high heat then add long squeeze of high smoke point oil, mushrooms and a pinch salt. Cook for about 3 min or until they've lost their moisture and are taking on a golden color. When the mushrooms are done cooking, transfer them to a bowl and set them aside.
• Return the pan to high heat and add another squeeze of oil, snow peas, bell pepper, and a pinch of salt. Cook and stir for 60-90 seconds or until beginning to char, but still a bit crunchy. Transfer the vegetables to the small bowl as the mushrooms.
• Return the pan to high heat and add another long squeeze of oil followed by the spaghetti noodles. Stir fry for 2-3 min until well dehydrated on the outside. Once beginning to take on color, add ginger, garlic, scallions, and shredded carrot. Toss and stir fry until raw edge has cooked off of the aromatics.
• Add back in the mushrooms, peas, bell peppers, raw bean sprouts, and stir fry sauce. Stir and toss until sauce reduces to a glaze and everything is combined, this will take about 1 minute.
• Garnish each portion of chow mien with sesame seeds and scallions.

Stir Fry Sauce:

• Stir ingredients to combine.