Asian Sweet and Spicy Noodles (Vegetarian)

READY IN: 25mins
Recipe by Kittencal@recipezazz

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!

Top Review by CookingLaura

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.

Ingredients Nutrition

  • 34 cup rice wine vinegar
  • 13 cup low sodium soy sauce
  • 13 cup honey
  • 1 12 tablespoons minced fresh ginger
  • 2 tablespoons dark sesame oil
  • 1 12 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) cancut baby corn, drained
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 large red bell pepper, seeded and sliced
  • 1 12 cups frozen peas, cooked
  • 3 green onions, finely chopped
  • salt and black pepper
  • peanuts or sesame seeds

Directions

  1. Place the cooked spaghetti in a large bowl and toss with 2 tablespoon oil to prevent sticking.
  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. Add in the baby corn, chestnuts, bell pepper, peas and green onions; season with salt and pepper; toss to combine.
  4. Sprinkle with peanuts or sesame seeds.
  5. Serve hot, warm or cold.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a