Asian Sweet And Spicy Noodles (Vegetarian)

• 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

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.

rice wine vinegar, soy sauce, honey, fresh ginger, dark sesame oil, asian chiligarlic, before cooking, vegetable oil, baby corn, water chestnuts, red bell pepper, frozen peas, green onions, salt, peanuts

Taken from www.food.com/recipe/asian-sweet-and-spicy-noodles-vegetarian-171955 (may not work)