Szechuan Noodle Toss

Total Time: 50 mins Preparation Time: 45 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1 (8 ounce) package thin spaghetti
• 1/4 cup sesame oil, divided
• 2 large red bell peppers, cut into julienne strips
• 4 green onions, cut into 1 inch pieces
• 2 cloves garlic, minced
• 1 (10 ounce) bag fresh spinach, torn into bite-size pieces
• 2 cups cubed cooked chicken
• 1 (8 ounce) can sliced water chestnuts, drained
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 1/2 teaspoons crushed red pepper flakes
• 1 -2 teaspoon minced fresh gingerroot

Recipe

• 1 prepare spaghetti according to package directions; drain, rinse with cold water, drain again.
• 2 put spaghetti in a large bowl; set aside.
• 3 in a big skillet, heat 2 tablespoons sesame oil.
• 4 add red pepper strips, green onions, and garlic; saute and stir occasionally for 2 minutes.
• 5 stir in spinach; cover and cook over medium heat for 3 minutes or until spinach is wilted.
• 6 remove skillet from heat and let cool.
• 7 spoon spinach mixture over spaghetti.
• 8 add in the chicken and water chestnuts.
• 9 in a small bowl, combine 2 tablespoons sesame oil, and the remaining ingredients; stir to combine.
• 10 pour over pasta/spinach/chicken; gently toss to coat.
• 11 serve immediately.