1/2 lb (250 g) spaghetti, plain or whole-wheat

6 cups (1.5 litres) thinly sliced Savoy cabbage

6 cups (1.5 litres) broccoli cut into florets

2 cups (500 ml) thinly sliced leek

2 cloves garlic, chopped

1 tablespoon (15 ml) peeled and chopped ginger

2 tablespoons (30 ml) canola oil

1/2 cup (125 ml) chicken broth

3 tablespoons (45 ml) miso paste

2 tablespoons (30 ml) hoisin sauce

1/2 teaspoon (2.5 ml) sambal oelek

1 1/2 cups (375 ml) leftover Orange Roasted Chicken, cut into cubes, warm (see recipe)

Toasted sliced almonds, to taste (optional)

Pepper

In a large saucepan of salted boiling water, cook the pasta until al dente. Drain well and oil lightly. Set aside.

Meanwhile, in a large saucepan or wok, sauté the cabbage, broccoli, leek, garlic, and ginger in the oil until the vegetables are tender.

In a small bowl, combine the broth, miso, hoisin sauce, and sambal oelek. Pour into the pan with the vegetables. Add the pasta and chicken. Toss well. Season with salt and pepper. Serve and sprinkle with almonds.

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