Szechuan Noodle Toss - cooking recipe

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

Preparation

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.