Easy Sweet and Sour Asian Noodles

• Produce

  • 1 15-ounce can Baby corn
  • 1/4 cup Cilantro, fresh
  • 1 tsp Ginger, ground
  • 1/3 cup Green onions
  • 1 Red bell pepper, large
  • 1 heaping cup Sugar snap peas

• Condiments

  • 1 tbsp Chili-garlic sauce, Asian
  • 1/2 cup Honey
  • 2 tbsp Lime juice
  • 1/3 cup Soy sauce, reduced sodium

• Pasta & Grains

  • 1 lb Spaghetti, Thin

• Baking & Spices

  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 3/4 cup Rice wine vinegar
  • 4 tbsp Sesame oil

• Other

  • one 8-ounce can sliced water chestnuts, drained and rinse

Found on averiecooks.com

Description

Ingredients

• 1 pound thin spaghetti, cooked and drained (spaghetti or angel hair may be substituted)
• 3/4 cup rice wine vinegar
• 1/2 cup honey
• 1/3 cup reduced-sodium soy sauce
• 4 tablespoons sesame oil, divided
• 2 tablespoons lime juice
• 1 tablespoon Asian chili-garlic sauce (found in the Asian aisle of most major grocery stores; sriracha may be substituted)
• 1 to 2 teaspoons ground ginger, to taste
• 1 large red bell pepper, trimmed, seeded, and sliced into thin strips
• 1 heaping cup sugar snap peas (snow peas may be substituted)
• one 15-ounce can baby corn, drained and rinsed (if using whole baby corn, cut into bite-sized pieces)
• one 8-ounce can sliced water chestnuts, drained and rinse
• 1/3 cup green onions (about 4 green onions), trimmed and sliced into thin rounds, plus more for garnishing
• 1/4 cup fresh cilantro leaves (stems discarded), finely minced
• 1 tablespoon sesame seeds, toasted if desired, optional for garnishing

Directions

• Cook spaghetti according to package directions. Drain and set aside. To a medium bowl, add the rice wine vinegar, honey, soy sauce, 2 tablespoons sesame oil, lime juice, chili-garlic sauce, ginger (some people are sensitive to ginger so add to taste), and whisk to combine; set sauce aside. To a large skillet, add the remaining 2 tablespoons sesame oil, peppers, and cook over medium-high heat until peppers begin to soften, about 5 minutes. Stir intermittently. Add the sugar snap peas, baby corn, water chestnuts, green onions, and cook until crisp-tender, about 2 to 3 minutes. Stir intermittently. Add the cooked spaghetti, sauce, and cook for about 2 minutes, or until warmed through. Toss well during cooking. The extra sauce thats pooling at the bottom of the skillet will absorb into the noodles over the next 30 minutes; toss intermittently. Evenly sprinkle with cilantro and toss to combine. Optionally garnish with sesame seeds and green onions. Serve immediately. Noodles are best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.