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1
Wash the cooked spaghetti, make sure it is damp.
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2
Prepare broccoli florets. Peel and slice carrot. Slice button mushrooms into thin slices. Chop up garlic cloves.
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3
Heat up some olive oil in a wok. When hot, pour out excess oil from wok. (I don't like my food oily, so I do this; but it's optional.).
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4
Fry 1/2 of the chopped garlic until fragrant. Add carrots and stir-fry, making sure heat is evenly spread. After about a minute, add broccoli florets. Stir-fry for a few minutes, until broccoli begins to darken, and then add the mushrooms and continue stir-frying for about a minute.
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5
Turn heat down and add 1/2 cup water to the wok. Add 1 tbsp soy sauce and 1 tbsp mirin sauce. Continue stir-frying for a couple of minutes.
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6
Turn the stove off and cover the wok with a lid to make sure it remains warm.
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7
Prepare another wok by heating up some olive oil. Pour out any excess oil.
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8
Fry the rest of the garlic until fragrant. Add the spaghetti and stir-fry, making sure to mix well.
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9
Add 2 tbsp soy sauce (or to taste) and mix well. Turn heat down a little bit and add 1/4 cup water. Continue stir-frying for a few minutes before turning your stove off.
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10
Pour spaghetti and the spaghetti's 'sauce' into a plate. Add the vegetable stir-fry on top, making sure that the vegetable stir fry's sauce is also added inches.
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11
Serve hot.
