Szechuan Noodle Toss - cooking recipe

Ingredients

1 tsp. salt
6 Tbsp. vegetable oil
1 (8 oz.) pkg. thin spaghetti
2 large red peppers, seeded, cored and julienned
4 scallions, cut diagonally in 1-inch pieces
1 medium clove garlic, crushed
1 lb. spinach leaves, washed, drained and cut in 1-inch pieces
3/4 firm tofu
1 (8 oz.) can sliced water chestnuts, drained
1/4 c. low-sodium soy sauce
2 Tbsp. dark sesame oil
2 Tbsp. rice vinegar
1 1/2 tsp. crushed red pepper flakes
1 tsp. minced ginger root

Preparation

In a 5-quart saucepan, over high heat, bring 3-quarts water, the salt and 1 tablespoon of the vegetable oil to a rolling boil. Add pasta, stirring to separate strands.
Cover pan until water returns to boiling.
Uncover and cook pasta 7 to 9 minutes or until pasta is al dente; that is, cooked but firm to the bite.
Pour hot pasta and water into a colander that has been set in the sink. Drain pasta thoroughly.
Rinse with cold running water and drain pasta again.
Transfer cooled pasta to a large bowl and set aside.