This Asian noodle bowl is great cold, so plan to take leftovers to work. Store your bottle of dark sesame oil in the fridge. The oil will solidify, so let it come to room temperature before measuring.
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.
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