• 1 package Full Circle Whole Wheat Spaghetti
• ½ cup red pepper, sliced
• ¼ cup soy sauce
• 1 cup water
• 1 tablespoon cornstarch
• 2 teaspoons chili oil
• 1 clove garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 cup broccoli florets
• ½ cup carrots, thinly sliced
• ½ cup onion, sliced

Prepare spaghetti according to package directions; keep warm. Meanwhile, combine soy sauce, water and cornstarch; set aside. Heat oil in a large wok or non-stick skillet over medium heat. Add garlic and ginger and stir until fragrant, about 1 minute. Add vegetables and stir-fry until crisp-tender, 1 to 2 minutes. Add reserved soy sauce mixture and cook until thickened and bubbly. Combine with pasta and serve immediately.