Looking at light noodle meals…it wasn’t until I got home from the market did I realize that there was no actual meat in this recipe. Lucky for me hubby was recovering from a stomach bug and really couldn’t manage much, and the two tablespoons of fresh minced ginger would be restorative, IMO.
My daughter wasn’t fond of the rice vinegar flavor – she asked that I replace it with Teriyaki sauce which I felt would be too thick and sweet, she could add that in herself. I found the vinegar a wee bit strong too, so along with reducing that, my other changes are in italics below.
Ingredients
- 3/4 cup rice wine vinegar (I’d reduce this to 1/4 next time.)
- 1/3 cup lite soy sauce (used regular as that’s what I had on hand.)
- 1/3 cup honey (Had to microwave for 15 seconds to make it easier to whisk with other ingredients later.)
- 2 tablespoons minced fresh ginger (Takes a lot of fresh ginger to get 2 tablespoons, and I used a fine cheese grater.)
- 2 tablespoons dark sesame oil
- 1 tablespoon Asian chili-garlic sauce (left this out due to hubby’s tummy and teens aversion to spice. I think I would definitely use it next time!
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)
- 16 ounces uncooked spaghetti (12 ounces was more than enough)
- 1 (15-ounce) can cut baby corn, rinsed and drained (I cut these into 1-inch bites)
- 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 (they are thin already, didn’t want peas floating around, left as is.)
- 1/3 cup finely chopped green onions
- 1/4 cup chopped fresh cilantro (family hates cilantro and I love it – left it out.)
- 1 tablespoon toasted sesame seeds – optional. (I went with slivered almonds instead, cashew pieces would have been great.)
Prep
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
