Szechuan Noodle Toss

• 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

1. 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.
2. Cover pan until water returns to boiling.
3. Uncover and cook pasta 7 to 9 minutes or until pasta is al dente; that is, cooked but firm to the bite.
4. Pour hot pasta and water into a colander that has been set in the sink. Drain pasta thoroughly.
5. Rinse with cold running water and drain pasta again.
6. Transfer cooled pasta to a large bowl and set aside.

salt, vegetable oil, thin spaghetti, red peppers, scallions, clove garlic, spinach leaves, tofu, water chestnuts, soy sauce, dark sesame oil, rice vinegar, red pepper, ginger root

Taken from www.cookbooks.com/Recipe-Details.aspx?id=145622 (may not work)