1/2 C reduced-sodium chicken broth
1/3 C hoisin sauce
2 T reduced-sodium soy sauce
2 T seasoned rice vinegar
1 T sesame oil
1 T grated gingerroot
1 tsp grated orange zest
1 tsp minced garlic
1/4 tsp each salt, freshly ground black pepper and crushed red pepper flakes
8 ounces uncooked whole wheat spaghetti
1 lb. sirloin steak, grilled and cut into strips
2 C small broccoli florets
1 C thinly sliced red bell pepper
1 C peeled, seeded and diced cucumber
1 C grated carrots
1 C frozen green peas, thawed
1/2 C chopped green onions
1/3 C fresh basil leaves
Whisk together all dressing ingredients in a small bowl and refrigerate until ready to use.
Cook spaghetti according to package directions. Drain. Rinse well with cold water and drain again. Transfer spaghetti to a large salad bowl and toss with remaining ingredients. Add dressing just before serving and toss again.
I served this as a warm dish, cooking the steak in a skillet sprayed with non-stick spray, setting it aside, and then cooking the veggies in the same skillet until tender. I added the cooked spaghetti, sauce and steak into the skillet and heated through. I served squash, green beans and cucumbers on the side.