Asian Sweet and Spicy Noodles (Vegetarian) |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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! Ingredients:
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 |
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.
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