Szechuan Noodle Toss

• 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

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.

thin spaghetti, sesame oil, red bell peppers, green onions, garlic, fresh spinach, chicken, water chestnuts, soy sauce, rice vinegar, red pepper, fresh gingerroot

Taken from www.food.com/recipe/szechuan-noodle-toss-77272 (may not work)