Sweet-Hot Asian Noodle Bowl

By kimvess

Jackie Newgent, New York, New York, Southern Living

AUGUST 2005

Ingredients

• 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)

Preparation

Step 1

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.

Note: For testing purposes only, we used Lee Kum Kee Chili Garlic Sauce, found in the Asian section of large supermarkets.