In a large pot, bring 4-6 cups of water to a rolling boil. Add a pinch of salt to the water to enhance the noodles' flavor. Once the water is boiling, add 8 ounces of spaghetti noodles. Cook the noodles for 9-11 minutes, or just until they’re al dente. You want them to have a little bite to them, not too soft. Drain the noodles and set them aside while you prepare the sauce.

While your noodles are cooking, grab a small bowl and whisk together the following:⅓ cup soy sauce2 tablespoons brown sugar1 tablespoon mirin2 teaspoons grated ginger1 teaspoon Thai roasted red chili pasteStir until everything is well combined and smooth. The brown sugar will dissolve into the soy sauce, giving you a sweet and savory base that’s gonna make those noodles pop with flavor.

In a medium skillet (about 10 inches), heat 1 tablespoon of sesame oil over medium heat.Once the oil is hot, add 1 tablespoon of minced garlic. Cook the garlic for about 30 seconds, just until it becomes fragrant. You don’t want to burn it—just get that garlic flavor infused into the oil.

Pour the sauce mixture into the skillet with the garlic and sesame oil. Stir everything together and let it cook for 30 seconds to 1 minute, just until the sauce starts to bubble and thicken slightly.Don’t walk away during this step—you want to keep an eye on it so it doesn’t reduce too much. The sauce should coat the back of a spoon but not be too thick.

Add your cooked and drained spaghetti noodles to the skillet. Toss the noodles in the sauce until they’re fully coated. Use tongs or a large spoon to make sure every noodle gets a little love.

Once the noodles are well-coated in the sauce, remove the skillet from the heat.

Season your shrimp with your favorite seasoning. Cook in a pan for 2 minutes and top noodles with shrimp! Sprinkle your dish with 1-2 tablespoons of thinly sliced green onions and ½ teaspoon of sesame seeds for that perfect finish!