Asian Sweet and Spicy Noodles (Vegetarian)

"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!"
 
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photo by GlamAtomic photo by GlamAtomic
photo by GlamAtomic
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Galley Wench photo by Galley Wench
photo by Annisette photo by Annisette
Ready In:
25mins
Ingredients:
15
Serves:
6
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ingredients

  • 34 cup rice wine vinegar
  • 13 cup low sodium soy sauce
  • 13 cup honey
  • 1 12 tablespoons minced fresh ginger
  • 2 tablespoons dark sesame oil
  • 1 12 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 12 cups frozen peas, cooked
  • 3 green onions, finely chopped
  • salt and black pepper
  • peanuts or sesame seeds
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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.

Questions & Replies

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Reviews

  1. I won't rate because I changed the recipe. I added peanut butter to the sauce. Before this addition, I thought the sauce tasted a little too much like vinegar. I added a little extra honey, soy sauce, and sesame oil, and I used sweet chili sauce. It turned out very good though. Next time I will just add less vinegar to the sauce. It has potential though. I also used broccoli slaw and half of a red bell pepper that I had on hand.
     
  2. I adore this dish! I've made it so many times that I can't believe I haven't reviewed it sooner! I prefer to eat mine cold the next day, and allow it to chill in the fridge overnight. Also, I add more Sesame Seeds than required, and serve it with Honey Roasted Peanuts for a bit of texture. I also add extra vegetables, whatever I have on hand. This recipe is so versatile, and one that you will want to make over and over again!
     
  3. I made this with some substitutions.. Truvia for honey, green bell pepper for red and broccoli for the corn and peas. Also used udon noodles. Everything else I had on hand. This was a very nice noodle salad! I love those sweet spicy peanut butter'y type noodle salads but there is so much sugar in them and I'm trying to lose some weight. This satisfied my craving for a cold noodle salad without all the sugar I'm trying to avoid. Thank you for sharing your recipes! :)
     
  4. My whole family loved this! I used a different kind of Asian chili sauce and added garlic, so it ended up much spicier than I thought it would. But it was still amazing! I stir fried it with some frozen broccoli and peas; I intend on using carrots/other veggies next time and adding chicken. Thanks so much for this! Definitely a new fave!
     
  5. I'm so happy! This is so similar to a recipe I used to make frequently. In one of our moves, I lost the recipe, and never could quite get it right. This recipe (until the addition of vegetables) is it! My DH was so happy, the kids and I loved it, too. I'll try it with the corn, water chestnuts, etc. If you don't have those thing on hand, don't let it stop you from making this. Deeeeeelicious!
     
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Tweaks

  1. I made this with some substitutions.. Truvia for honey, green bell pepper for red and broccoli for the corn and peas. Also used udon noodles. Everything else I had on hand. This was a very nice noodle salad! I love those sweet spicy peanut butter'y type noodle salads but there is so much sugar in them and I'm trying to lose some weight. This satisfied my craving for a cold noodle salad without all the sugar I'm trying to avoid. Thank you for sharing your recipes! :)
     
  2. Very, very tasty! I made this with whole wheat spaghetti and used frozen baby corn instead of canned, which I added to the pot of cooking spaghetti, along with the frozen peas, 2 minutes before the spaghetti was done. I omitted the water chestnuts as I'm not too crazy about them and since I wasn't able to locate any Asian chili-garlic sauce, I used regular chili sauce. We had this for supper warm with stir-fried chicken strips and I have brought some leftovers to try cold for lunch today.
     
  3. 5 Stars and then some! DH, the picky eater, gave it a "two thumbs up"! Used snap peas instead of frozen peas and left out the baby corn (didn't have on hand). Thanks for sharing.
     

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