Fideos asiáticos agridulces fáciles

Ingredientes

• 1 lb thin spaghetti (cooked and drained*)
• 1 large red bell pepper (trimmed, seeded, and sliced into thin strips)
• 1 heaping cup sugar snap peas***
• one 15-ounce can baby corn (drained and rinsed (if using whole baby corn, cut into bite-sized pieces))
• one 8-ounce can sliced water chestnuts (drained and rinsed)
• 1/3 cup green onions (about 4 green onions, trimmed and sliced into thin rounds, plus more for garnishing)
• 1/4 cup fresh cilantro leaves (stems discarded, finely minced)
• 1 tablespoon sesame seeds (toasted if desired, optional for garnishing)
• 3/4 cup rice wine vinegar
• 1/2 cup honey
• 1/3 cup reduced-sodium soy sauce
• 4 tablespoons sesame oil (divided)
• 2 tablespoons lime juice
• 1 tablespoon Asian chili-garlic sauce**
• 1 to 2 teaspoons ground ginger (to taste)

Preparación

1. 1

   Cook spaghetti according to package directions. Drain and set aside.

2. 2

   Whisk: To a medium bowl, add the rice wine vinegar, honey, soy sauce, 2 tablespoons sesame oil, lime juice, chili-garlic sauce, ginger (some people are sensitive to ginger so add to taste), and whisk to combine; set sauce aside.

3. 3

   Sauté: To a large skillet, add the remaining 2 tablespoons sesame oil, peppers, and cook over medium-high heat until peppers begin to soften, about 5 minutes. Stir intermittently.

4. 4

   Cook: Add the sugar snap peas, baby corn, water chestnuts, green onions, and cook until crisp-tender, about 2 to 3 minutes. Stir intermittently.

5. 5

   Cook: Add the cooked spaghetti, sauce, and cook for about 2 minutes, or until warmed through. Toss well during cooking. Note - Any extra sauce that’s pooling at the bottom of the skillet will absorb into the noodles as time passes so don't be alarmed now.

6. 6

   Garnish: Evenly sprinkle with cilantro and toss to combine. Optionally garnish with sesame seeds and green onions. Serve immediately.