Spicy Chinese Noodles

1/4 cup reduced-sodium chicken broth
1 tsp chili oil
2 Tbsp lite soy sauce
1 tsp cornstarch
2 Tbsp rice wine vinegar
2 Tbsp minged ginger root
4 garlic cloves, pressed
1 Tbsp vegetable oil
1 bunch scallions, sliced
8 oz angel hair pasta, cooked according to package directions

Combine chicken broth, chili oil, soy sauce, cornstard, and vinegar in bowl and set aside.

Cook ginger and garlic in a large skillet in vegetable oil over medium heat until fragrant. Should only take about 1 minutes. Add scallions and cook 1 minute.

Add previously cooked noodles (per pkg instructions) and chicken broth mixture. Stir until sauce thickens; about 2 minutes.

Serving Size: Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user AMY937.