Ingredients

• 1 pound thin spaghetti
• Sesame oil, for drizzling
• Low-sodium soy sauce, for drizzling
• 1/2 cup low-sodium soy sauce, plus more if needed
• 2 tablespoons sherry or low-sodium vegetable broth
• 2 tablespoons packed brown sugar
• 2 tablespoons cornstarch
• 2 tablespoons sriracha (more or less to taste)
• 1 tablespoon minced fresh ginger
• 3 tablespoons peanut oil
• 1 yellow onion, cut into large chunks
• 1 red bell pepper, cut into large chunks
• 1 yellow bell pepper, cut into large chunks
• 2 cloves garlic, minced
• 2 medium zucchini, cut into large wedges
• One 15-ounce can baby corn, drained, corn halved crosswise
• 1 head broccoli, cut into florets
• Sesame seeds, for serving
• 2 green onions, sliced

Instructions

1. For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.
2. For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.
3. Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.
4. While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.
5. Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.