3/4 pkg (375 g) | CATELLI SMART® SPAGHETTI |
2 tbsp (30 mL) | vegetable oil, divided |
1/4 cup (50 mL) | sodium-reduced soy sauce |
2 tbsp (30 mL) each | lime juice, toasted sesame oil and minced fresh ginger |
1 each | red and yellow pepper, thinly sliced |
3 cups (750 mL) | chopped bok choy or napa cabbage |
1 cup (250 mL) | trimmed snow peas |
2 cans (213 g each) | Sockeye salmon, drained |
1/2 cup (125 mL) | sliced green onion |
2 tbsp (30 mL) | toasted sesame seeds |
1 | Cook spaghetti according to package directions. Meanwhile, whisk 15 mL (1 tbsp) vegetable oil with the soy sauce, lime juice, sesame oil and ginger; set aside. |
2 | Heat remaining oil in a wok or deep, non-stick skillet set over medium-high heat. Add peppers, bok choy and snow peas. Stir-fry for 5 minutes or until tender-crisp. Add the warm spaghetti, salmon, green onion and reserved sesame oil mixture; gently toss to coat. |
3 | Sprinkle with sesame seeds and serve immediately. |
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