Sweet-Hot Asian Noodle Bowl - cooking recipe

Ingredients

3/4 cup rice wine vinegar
1/3 cup light 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 thinly sliced snow peas
1/3 cup finely chopped green onion
1/4 cup chopped fresh cilantro
1 tablespoon toasted sesame seeds

Preparation

In a medium bowl, whisk together the first 6 ingredients; set aside.
Cook spaghetti according to package directions in a large pot; drain and return to pot.
Pour vinegar mixture over hot cooked spaghetti.
Add in baby corn and the next 5 ingredients; toss to combine.
Sprinkle with sesame seeds, if desired.
Serve hot or cold.