Prep Time
35 Mins
Cook Time
15 Mins
Makes 8 servings

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.

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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Ratings & Reviews

JGamache's Review

July 17, 2012
The vinegar!!! way too much vinegar!!

debdeason56's Review

April 18, 2012

GaGa4Food's Review

October 02, 2011

Lindseyr82's Review

September 25, 2011
WAY too much vinegar. Not good at all.

GreenGal's Review

February 15, 2011

chloe88's Review

June 21, 2010
Wow! My daughter and I were sorely disappointed. We usually LOVE this type of dish and really trust Southern Living recipes. This one missed the mark. Ate half a bowl each and tossed the rest down the drain. The sauce did not stick to the noodles, and also felt there was too much vinegar. I also sauteed the veggies in a bit of sesame oil and added shrimp. Really no other substitutions. I also question why the recipe does not call for cooking the sauce and thickening it. ???

SeriousFun's Review

April 12, 2010

nanaluvs2cook's Review

June 14, 2009
The dressing is what makes this dish amazing. I make the sauce exactly as directed, but I put whatever vegetables I want. This is a keeper for my family because we love spicy food.