Prepare spaghetti and cook according to package directions. Set aside.
In a wok, heat up oil. Add the garlic and sauté until just fragrant.
Add the shrimps and mushrooms. Cook until shrimp changes color and mushroom is soft.
Add the rest of the ingredients except the cornstarch slurry. Let the sauce simmer for a few minutes.
Once the sauce is boiling, slowly add the cornstarch slurry while stirring. Cook until the sauce is thick and glossy like.
Put the cooked pasta in the wok and mix in with the sauce. Add a dash of sesame oil.
Serve immediately with chopped peanuts and spring onions on top.
For those who wanted to have this same cookware and you are not in the Philippines, I found similar useable mini-cookwares here. I would just use a cheese fondue burner to use as stove if you can't find this type of stove. Enjoy! 😀