• Before starting, bring a large pot of salted water to a boil over high.
• Wash and dry all produce.
• Peel, then mince or grate garlic.
• Trim, then halve snow peas.
• In a medium bowl, add vegetarian oyster sauce, sweet chilli sauce, gochujang and sesame oil. Stir to combine.

• To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
• Reserve 1/4 cup (1/2 cup) pasta water.
• Strain linguine, then return to the pot, off heat.

• While linguine cooks, heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, carrots and snow peas. Season with salt and pepper. Cook for 2-4 min, stirring often, until tender-crisp.
• Transfer veggies to a plate.

• Return the same pan to medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then beef and garlic. Season with salt and pepper. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
• Add veggies and sauce mixture. Cook for 1-2 min, stirring often, until warmed through.

• Transfer saucy meat and veggie mixture to the pot with linguine, then add spinach. Season with salt and pepper, if you like. Stir for 1 min, until wilted. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if you like.)
• Divide noodles between bowls.
• Sprinkle sesame seeds over top.

If you've opted to get beef, add 1/2 tbsp (1 tbsp) oil to the pan, then add beef. Cook beef in the same way the recipe instructs you to cook the turkey.**