Cook pasta as package directs, rinse under cold water and drain. Heat the oils in a large skillet and sauté the garlic for 1 minute. Add the mushrooms and half of the shoyu. Sauté for 3 to 4 minutes until browned. Add the pasta, spinach or snap peas and scallions. Sprinkle the remaining shoyu over the pasta. With your hand, squeeze the ginger juice from the grated ginger over the pasta. (Wash hands immediately to prevent burning sensitive skin.) With a fork, chopsticks or tongs toss the pasta and vegetables to mix. Sauté another 3 to 5 minutes, gently tossing several times. Serve.
Per serving - 78 calories, 4 g fat (48% calories from fat), 3 g protein, 6 g carbohydrate, 1 g fiber, 0 mg cholesterol, 590 mg sodium