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Sweet-Hot Asian Noodle Bowl

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.

Southern Living AUGUST 2005

  • Yield: Makes 8 servings
  • Cook time: 15 Minutes
  • Prep time: 35 Minutes

Ingredients

  • 3/4 cup rice wine vinegar
  • 1/3 cup lite 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 (about 4 ounces) thinly sliced snow peas
  • 1/3 cup finely chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon toasted sesame seeds (optional)

Preparation

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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Sweet-Hot Asian Noodle Bowl Recipe

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