|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|
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.
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.
Sprinkle with sesame seeds and serve immediately.