• prep: 5 min
• cook: 22 min
• total: 27 min

servings:

There are layers and layers of flavors in these easy noodles that are ready in 30 minutes. Soy sauce, honey, sesame oil, lime juice, ginger, and Asian chili-garlic sauce (found in the Asian aisle of most major grocery stores) coat the noodles beautifully. They're sweet and sour with a very subtle heat from the ginger and chili-garlic sauce. Red peppers, sugar snap peas, water chestnuts, and baby corn add texture and crunch. I kept the recipe vegetarian but you can add the protein of your choice including chicken, pork, shrimp, or beef. Who needs takeout when homemade tastes better and you're in control of the ingredients.

• 1 pound thin spaghetti, cooked and drained (spaghetti or angel hair may be substituted)
• 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 (found in the Asian aisle of most major grocery stores; sriracha may be substituted)
• 1 to 2 teaspoons ground ginger, to taste
• 1 large red bell pepper, trimmed, seeded, and sliced into thin strips
• 1 heaping cup sugar snap peas (snow peas may be substituted)
• 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 rinse
• 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

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