Sesame Salmon Spaghetti Toss

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Ingredients

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.