Szechuan Noodle Toss

Submitted by ratherbeswimmin

"This satisfies my spicy carb craving. Very colorful and easy to prepare."

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 6

ingredients

• 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

directions

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.

Reviews

[Karen Elizabeth]

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

 

[Mama Cee Jay]

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.