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) cans cut baby corn, drained
1 (8 ounce) cans sliced water chestnuts, drained
1 large red bell peppers, seeded and sliced
1 1/2 cups frozen peas, cooked
3 green onions, finely chopped
salt and black pepper
peanuts or sesame seeds
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.
Servings: 6
Time preparation: 25 min.
Time total: 25 min.