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

Directions

1. In a medium bowl, whisk together the first 6 ingredients; set aside.

2. Cook spaghetti according to package directions in a large pot; drain and return to pot.

3. Pour vinegar mixture over hot cooked spaghetti.

4. Add in baby corn and the next 5 ingredients; toss to combine.

5. Sprinkle with sesame seeds, if desired.

6. Serve hot or cold.

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