Instructions: Cook spaghetti in boiling salted water until tender but firm to the bite, about 10 minutes. Drain.

Meanwhile, spray wok or heavy skillet with nonstick cooking spray and heat over medium-high heat until hot. Add garlic and ginger and saute until tender but not browned, 1 to 2 minutes. Stir in chicken broth, oyster sauce, soy sauce, sugar and sesame oil and bring to simmer over medium-high heat.

Combine cornstarch and water. Stir into sauce and return to simmer, stirring until thickened and clear, 1 to 2 minutes. Stir in tofu. Coarsely chop steamed spinach and toss with hot noodles. Stir in green onions. Pour sauce over noodles and toss to coat. Serve with wedge of lemon.

This recipe yields 2 servings.

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