4 ounces dried linguini pasta
3 tablespoons soy sauce
3 tablespoons mirin
3 tablespoons seasoned rice vinegar
2 tablespoons firmly packed brown sugar
2 tablespoons hoisin sauce
1 teaspoon finely chopped fresh garlic
1/2 teaspoon freshly grated ginger root
1 cup sugar snap peas
1 medium (1 cup) green bell pepper, sliced into strips
1 medium (1 cup) red bell pepper, sliced into strips
1 small (1/2 cup) onion, chopped
1 (5-ounce) package (1 cup) shiitake or button mushrooms, stems removed, sliced
1 medium (1/2 cup) carrot, shredded
8 ounces uncooked medium shrimp, peeled, deveined
3 tablespoons chopped fresh cilantro leaves
Cook linguini according to package directions. Drain; return to pan. Toss with 1 tablespoon butter; keep warm.
Combine all teriyaki glaze ingredients in 1 1/2-quart saucepan; cook over medium heat 5-6 minutes or until liquid is reduced to thick paste. Set aside.
Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat until sizzling. Add pea pods, pepper strips and onion. Cook, stirring occasionally, 5-7 minutes or until crisply tender. Add mushrooms and carrots. Cook 2-3 minutes or until mushrooms are softened. Remove from skillet; set aside.
Melt remaining 1 tablespoon butter in same skillet over medium heat. Add shrimp; cook 2-4 minutes or until light pink in color. Add cooked pasta and vegetable mixture. Stir in teriyaki glaze until shrimp and vegetables are well coated.
Place onto serving platter; top with chopped cilantro. Serve immediately.
For variety, use 8 ounces chicken, beef or pork instead of shrimp.