Slice the onions and mushrooms into nice bite size pieces and mince the garlic.
In a skillet heat the avocado oil.
Add the garlic and onions to the skillet and cook on medium heat until translucent.
Add in the mushrooms and increase to medium-high heat. Pour in the 1/4 cup of water to help cook the mushrooms down.
To make the stir fry sauce combine the hot water, hoisin sauce, soy sauce, ginger, and sesame oil in a bowl.
Once the mushrooms are cooked you can add in the broccoli, stir, and then the sauce and stir again. Bring to a boil and allow the sauce to cook into the vegetables.
Once boiling, add the spaghetti to the skillet mix to combine. Allow the noodles to cook in the sauce for 3-4 minutes.
Serve as desired.
Video
Notes
Slicing the mushrooms into bite sized pieces gives the dish a meaty texture.
If you're using fresh ginger you'll want to heat it up with the garlic and onions.
We use regular sesame oil, not toasted. Using toasted would give it a different taste.
Use spaghetti to act as vegan lo mein noodles or gluten-free spaghetti. *Make sure products you are using for the sauce are gluten-free.