Singapore Style Spaghetti Noodles

I know Singapore noodles are usually made with rice vermicelli but I do not always have it in the house. I do however always have spaghetti.

1/2 lb spaghetti noodles
handful of frozen green and yellow beans, defrosted
handful of frozen edamame beans, defrosted
2-3 carrots, julienned
3 cloves garlic, minced
3 tbsps soya sauce
1 tsp sesame oil
2 tbsps sesame seeds
1  1/2 tsp curry powder
vegetable oil

Start by cooking the spaghetti, then drain and toss with a little oil. Set aside.

Julienne the carrots and cook in the microwave with a little water until tender crisp, about 40-60 seconds.

Mix together the soya sauce, sesame oil and and curry powder.

Heat a couple tablespoons of vegetable oil in a wok and add the minced garlic. Stir a few seconds then add the beans, edamame and carrots. Once the veggies are heated through toss in the spaghetti noodles and mix in the sauce to coat. Cook and stir a few minutes until hot.

Sprinkle with sesame seeds and serve.
It went very well alongside these Baked Coconut Shrimp.
Here's the link to the recipe
http://hotandcoldrunningmom.blogspot.ca/2016/06/baked-coconut-shrimp.html