Szechuan Noodle Toss - cooking recipe

Ingredients

1 (8 oz.) pkg. thin spaghetti
1/4 c. sesame oil, divided
2 large sweet red peppers, julienne-cut
4 green onions, cut into 1-inch pieces
1 clove garlic, crushed
1 (10 oz.) pkg. fresh, trimmed spinach, torn into bite-size pieces
2 c. cubed cooked chicken
1 (8 oz.) can sliced water chestnuts, drained
1/4 c. soy sauce
2 tbsp. rice vinegar
1 1/2 tsp. crushed red pepper
1 tsp. minced fresh ginger root

Preparation

Cook spaghetti according to package directions; drain.
Rinse with cold water; drain.
Place spaghetti in a large salad bowl; set aside.
Heat 2 tablespoons sesame oil in a large skillet.
Add red pepper, green onions and garlic; saute 2 minutes.
Stir in spinach; cover and cook over medium heat 3 minutes or until spinach wilts. Remove from heat; cool.
Spoon mixture over pasta.
Add chicken and water chestnuts.
Combine remaining 2 tablespoons sesame oil, soy sauce and remaining ingredients; stir well.
Pour over pasta; toss gently to coat.
Yields 6 servings.