This was delicious and tasted just like Chinese take-out (without the cost and the wait time). I served this with a side of edemame (yum!).
This would also taste lovely with chicken in it. Cut chicken breast into thin strips on the bias and coat with corn starch. Saute in canola oil until chicken is cooked through.
- 1/2 pound whole-wheat spaghetti
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoons sesame oil
- 1 tablespoons canola oil
- 1 tablespoons rice-wine vinegar or lime juice
- 2 cups sugar snap peas, trimmed and sliced on the bias
- 1/2 medium red bell pepper, thinly sliced
- Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.
- Meanwhile, whisk together soy sauce, sesame oil, canola oil, and vinegar (or lime juice).
- Saute peas and red pepper in a tablespoon of canola oil until peppers are tender.
- Add noodles, snow peas and bell pepper; toss to coat.
- Combine noodles, sauce, peppers and peas in bowl.