Asian Shrimp Pasta

This dish serves 4 with just enough sauce to coat everything but to not have your meal sitting in a puddle of it. 

1 tbsp olive oil
300 g (56/65 per lb count) shrimp
10 oz spaghetti
1 1/2 cups sliced mushrooms
1 carrot, julienne cut
a handful of spinach, chopped

Sauce:
4 tbsps light soya sauce
3 garlic cloves, minced
1 tbsp oyster sauce
3 tbsps hoisin sauce
1/4 tsp sesame oil
2 tsps fresh grated ginger
pepper to taste

Begin by whisking together the sauce ingredients and set aside.

Cook the pasta, drain well and toss with a little oil.
Also set aside.

Heat oil in a wok, toss shrimp with 2 tsps of prepared sauce and cook until pink. Remove to a plate.

Add the mushrooms and carrots to the wok and cook until carrots are tender-crisp. Return the shrimp to the pan long with the pasta.

Pour in the sauce, stir together and heat through. Toss with chopped spinach and serve.

Who needs take-out?