Sweet-Hot Noodle Bowl
Prep: 35 min., Cook: 15 min.
This dish is great cold, so plan to take leftovers to work. Store your bottle of dark sesame oil in the fridge. The oil will solidify, so let it come to room temperature before measuring.
3/4 cup rice wine vinegar
1/3 cup lite soy sauce
1/3 cup honey
2 tablespoons minced fresh ginger
2 tablespoons dark sesame oil
1 tablespoon Asian chili-garlic sauce
16 ounces uncooked spaghetti
1 (15-ounce) can cut baby corn, rinsed and drained
1 (8-ounce) can sliced water chestnuts, rinsed and drained
1 large red bell pepper, thinly sliced
1 cup (about 4 ounces) thinly sliced snow peas
1/3 cup finely chopped green onions
1/4 cup chopped fresh cilantro
1 tablespoon toasted sesame seeds (optional)
Whisk together first 6 ingredients in a medium bowl; set aside.
Cook spaghetti according to package directions in a large Dutch oven; drain and return pasta to Dutch oven.
Pour vinegar mixture over hot cooked pasta. Add baby corn and next 5 ingredients, and toss to combine. Sprinkle with sesame seeds, if desired. Serve hot or cold.