Prep 45 mins
Cook 5 mins
This satisfies my spicy carb craving. Very colorful and easy to prepare.
- 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
- Prepare spaghetti according to package directions; drain, rinse with cold water, drain again.
- Put spaghetti in a large bowl; set aside.
- In a big skillet, heat 2 tablespoons sesame oil.
- Add red pepper strips, green onions, and garlic; saute and stir occasionally for 2 minutes.
- Stir in spinach; cover and cook over medium heat for 3 minutes or until spinach is wilted.
- Remove skillet from heat and let cool.
- Spoon spinach mixture over spaghetti.
- Add in the chicken and water chestnuts.
- In a small bowl, combine 2 tablespoons sesame oil, and the remaining ingredients; stir to combine.
- Pour over pasta/spinach/chicken; gently toss to coat.
- Serve immediately.
Very much enjoyed as an easy midweek supper for DH and I. I used frozen spinach, but it was good, and subbed shrimp for the chicken. I had no water chestnuts, but I think this is the kind of recipe that looks kindly on whatever veg you have on hand. Good flavours and ease of preparation make this a winner for me! Made for Unrated Asian Recipe Tag Game, July 2009
Very tasty for a lovely summer supper on the deck. This makes a nice one dish meal. Prepared for Unrated Asian Recipe Tag Game, July 2009. p.s. I did not have bell peppers nor water chestnuts on hand, so I added sauteed diced zucchini and fresh cilantro leaves.