8 ounces spaghetti, dry
1 mild green chile pepper, seeded and diced
2 cups sliced mushrooms
1/2 cup green onion, sliced
3 tablespoon sesame seeds
2 tablespoon red wine vinegar
1/4 cup light soy sauce
2 cups calcium-fortified orange juice
1-1/2 tablespoon cornstarch
3 cups broccoli florets, cooked
Break spaghetti noodles in half and cook according to package directions. Strain in colander and hold to side.
Lightly spray a large non-stick skillet with vegetable oil cooking spray and heat over medium high. Saute chile pepper, mushrooms, onion and sesame seeds until lightly brown.
Combine vinegar, soy sauce, orange juice and cornstarch. Add to pan and stir rapidly to make smooth sauce.
Toss with spaghetti noodles and cooked broccoli and serve with crisp fresh vegetables as garnish.