Szechuan Noodle Toss

Name: Szechuan Noodle Toss
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 6 serving(s)
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

(2)

Recipe by ratherbeswimmin

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

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READY IN: 50mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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.

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