Kinda looks like Chow Mian right? I guess the only difference (texture-wise) is that spaghetti is firmer than other types of chinese noodles.
Bell Peppers (You can add different bell peppers to make the dish more colourful)
Ginger Sauce (Purchased from Daiso; I’m sure it can be found in most Jap food stores)
1) Wash and slice the mushrooms and bell peppers into bite-sized pieces.
2) Squeeze the mushrooms lightly to remove some water, or else the water will come out while cooking and you’ll have to wait for the water to evaporate.
1) Prepare a pot of boiling water and add a tablespoon of salt to it. Place the dried spaghetti (sufficient for yourself) and cook as directed on the spaghetti packaging (mine took around 13 mins) or until Al Dente (firm but not hard). Once done, drain the spaghetti and set aside.
2) Saute a tablespoon of garlic in butter. Once fragrant, fry the mushrooms and bell peppers. Add a pinch of salt and 3 tablespoons of ginger sauce. If there is too much water in the pan, wait patiently for it to evaporate.
3) Put the spaghetti into the pan and add more ginger sauce (the ginger sauce I used is not very salty so adding extra was fine). Fry the spaghetti and condiments for a short while, coating the spaghetti with the sauce. Serve once the spaghetti seems dry enough.