Asian Sweet and Spicy Noodles (Vegetarian)

READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 34
    cup rice wine vinegar
  • 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) can cut 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
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DIRECTIONS

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