
Ingredients
- 1 pkg (375 g) Catelli SMART® Spaghettini
- 1/2 cup (125 mL) chicken broth
- 1/4 cup (50 mL) sodium reduced or light soy sauce
- 2 tsp (10 mL) each sesame oil and minced ginger
- 2 tsp (10 mL) cornstarch
- 2 minced garlic cloves
- 1 tbsp (15 mL) vegetable oil
- 1 sliced red pepper
- 2 cups (500 mL) sugar snap peas
- 3 cups (750 mL) bean sprouts
- 1 can (277 g) sliced water chestnuts
- 1/4 cup (50 mL) chopped coriander or green onions
- 2 tbsp (30 mL) each hoisin sauce and dry sherry (optional)
- Optional toasted sesame seedsInstructions
- COOK spaghettini according to package directions.
- Meanwhile, STIR the chicken broth with the soy sauce, hoisin sauce, sherry (if using), sesame oil, ginger, cornstarch and garlic until well combined. Reserve.
- HEAT the oil in a stir-fry skillet set over high heat. Add the red pepper and snap peas. Stir-fry for 3 minutes or until tender crisp.
- ADD bean sprouts and water chestnuts. Cook for 1 minute. Pour the sauce mixture into the skillet; cook for 3 minutes or until thickened.
- STIR the hot pasta with the skillet mixture until well combined and heated through. Stir in the coriander or green onion. Sprinkle with toasted sesame seeds (if using).