Ginger whole-wheat noodles

2 servings

Ingredients

Quantity Ingredient
¼ pounds Whole-wheat spaghetti
Salt
Nonstick cooking spray
4 Garlic cloves; minced
2 tablespoons Minced ginger root
⅓ cup Low-sodium nonfat chicken broth
2 tablespoons Oyster sauce
2 teaspoons Light soy sauce
½ teaspoon Sugar
1 teaspoon Sesame oil
½ teaspoon Cornstarch
1 teaspoon Water
2 ounces Firm low-fat tofu; cubed
¼ pounds Spinach leaves; steamed
3 Green onions; cut thin 3\" strips
2 Lemon wedges

Directions

Cook spaghetti in boiling salted water until tender but firm to the bite, about 10 minutes. Drain. Meanwhile, spray wok or heavy skillet with nonstick cooking spray and heat over medium-high heat until hot. Add garlic and ginger and saute until tender but not browned, 1 to 2 minutes. Stir in chicken broth, oyster sauce, soy sauce, sugar and sesame oil and bring to simmer over medium-high heat. Combine cornstarch and water. Stir into sauce and return to simmer, stirring until thickened and clear, 1 to 2 minutes.

Stir in tofu. Coarsely chop steamed spinach and toss with hot noodles. Stir in green onions. Pour sauce over noodles and toss to coat. Serve with wedge of lemon. Yields 2 servings.

Each serving: 293 calories; 1,386 mg sodium; 0 cholesterol; 4 grams fat; 56 grams carbohydrates; 13 grams protein; 2.44 grams fiber Recipe Source: Los Angeles Times - 03-24-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@...

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