1/5 Photos of Asian Sweet and Spicy Noodles (Vegetarian)
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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- 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
- 1Place the cooked spaghetti in a large bowl and toss with 2 tablespoon oil to prevent sticking.
- 2In 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.
- 3Add in the baby corn, chestnuts, bell pepper, peas and green onions; season with salt and pepper; toss to combine.
- 4Sprinkle with peanuts or sesame seeds.
- 5Serve hot, warm or cold.
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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