Name: Szechuan Noodle Toss
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

Szechuan Noodle Toss

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Szechuan Noodle Toss is an impressive dinner. Made with 1 tsp. salt, 6 tbsp. vegetable oil, 1 (8 oz.) pkg. thin spaghetti, 2 large red peppers, seeded, cored and julienned and 4 scallions, cut diagonally in 1-inch pieces, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.

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🔗 Recipe adapted from RecipeNLG-Full

👨‍🍳 Instructions

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.