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
• 34 firm tofu
• 1 8 oz can sliced water chestnuts drained
• 14 c low-sodium soy sauce
• 2 Tbsp dark sesame oil
• 2 Tbsp rice vinegar
• 1 12 tsp crushed red pepper flakes
• 1 tsp minced ginger root

Directions

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