Put on a pot of water to cook the spaghetti. Cook according to package directions, about 11 minutes, then drain and reserve.
In a bowl, stir together the stock, tamari, arrowroot, sesame oil, vinegar, Sriracha sauce and sugar, and reserve.
Heat a large wok or sauté pan over high heat, and swirl in the vegetable oil. Add the garlic and ginger and stir frequently for about 2 minutes. Add the broccoli, carrots, scallions and water chestnuts and stir for another 2 minutes. Keep stirring until the vegetables are crisp-tender. Stir the stock mixture before pouring into the hot pan, continuing to stir until the sauce is thickened and glossy. Add the shrimp and simmer in the sauce until cooked. Stir in the drained spaghetti and toss to coat. Serve hot.
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