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Prep Time
35 Mins
Cook Time
15 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Whisk together first 6 ingredients in a medium bowl; set aside.

Step 2

Cook spaghetti according to package directions in a large Dutch oven; drain and return pasta to Dutch oven.

Step 3

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.

Step 4

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

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