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    You are in: Home / Recipes / Asian Sweet and Spicy Noodles (Vegetarian) Recipe
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    Asian Sweet and Spicy Noodles (Vegetarian)

    Asian Sweet and Spicy Noodles (Vegetarian). Photo by GlamAtomic

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    Kittencalskitchen's Note:

    This is great either hot, warm or even cold, so you can make ahead and chill then take to work or a picnic! dark sesame oil only for this and refrigerate your sesame oil after opening, adjust all amounts to taste. To make this into a main meal add in some cooked shrimp or chicken. You will LOVE the pasta dish!

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    Units: US | Metric

    • 3/4 cup rice wine vinegar
    • 1/3 cup low sodium soy sauce
    • 1/3 cup honey
    • 1 1/2 tablespoons minced fresh ginger
    • 2 tablespoons dark sesame oil
    • 1 1/2 tablespoons asian chili-garlic sauce
    • 1 lb cooked spaghetti (measure 1 pound before cooking and cooked only to al dente)
    • 2 tablespoons vegetable oil
    • 1 (15 ounce) can cut baby corn, drained
    • 1 (8 ounce) can sliced water chestnuts, drained
    • 1 large red bell pepper, seeded and sliced
    • 1 1/2 cups frozen peas, cooked
    • 3 green onions, finely chopped
    • salt and black pepper
    • peanuts or sesame seeds


    1. 1
      Place the cooked spaghetti in a large bowl and toss with 2 tablespoon oil to prevent sticking.
    2. 2
      In a bowl whisk/stir together the rice wine vinegar, soy sauce, honey, ginger, sesame oil and chili garlic sauce then pour over the cooked pasta; toss to combine.
    3. 3
      Add in the baby corn, chestnuts, bell pepper, peas and green onions; season with salt and pepper; toss to combine.
    4. 4
      Sprinkle with peanuts or sesame seeds.
    5. 5
      Serve hot, warm or cold.

    Ratings & Reviews:

    • on January 25, 2011

      I won't rate because I changed the recipe. I added peanut butter to the sauce. Before this addition, I thought the sauce tasted a little too much like vinegar. I added a little extra honey, soy sauce, and sesame oil, and I used sweet chili sauce. It turned out very good though. Next time I will just add less vinegar to the sauce. It has potential though. I also used broccoli slaw and half of a red bell pepper that I had on hand.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 31, 2011


      I adore this dish! I've made it so many times that I can't believe I haven't reviewed it sooner! I prefer to eat mine cold the next day, and allow it to chill in the fridge overnight. Also, I add more Sesame Seeds than required, and serve it with Honey Roasted Peanuts for a bit of texture. I also add extra vegetables, whatever I have on hand. This recipe is so versatile, and one that you will want to make over and over again!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 20, 2011


      I made this with some substitutions.. Truvia for honey, green bell pepper for red and broccoli for the corn and peas. Also used udon noodles. Everything else I had on hand. This was a very nice noodle salad! I love those sweet spicy peanut butter'y type noodle salads but there is so much sugar in them and I'm trying to lose some weight. This satisfied my craving for a cold noodle salad without all the sugar I'm trying to avoid. Thank you for sharing your recipes! :)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)


    Nutritional Facts for Asian Sweet and Spicy Noodles (Vegetarian)

    Serving Size: 1 (302 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 389.2
    Calories from Fat 99
    Total Fat 11.1 g
    Saturated Fat 1.5 g
    Cholesterol 0.0 mg
    Sodium 515.6 mg
    Total Carbohydrate 66.6 g
    Dietary Fiber 6.4 g
    Sugars 23.2 g
    Protein 10.1 g

    The following items or measurements are not included:

    rice wine vinegar

    chili-garlic sauce

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