3/4 c rice wine vinegar
1/3 c low sodium soy sauce
1/3 c honey
1 1/2 Tbs minced fresh ginger
2 Tbs sesame oil
1 1/2 Tbs chili-garlic sauce
1 lb spaghetti,cooked
2 Tbs veg oil
1 (15oz)baby cut corn, drained
1 (8oz)sliced water chestnuts, drained
1 large red bell pepper, seeded and sliced
1 1/2 c frozen peas, cooked
4 green onions, finely chopped
salt and black pepper
sesame seeds

Place the cooked spaghetti in a large bowl and toss with 2 tablesooons oil to prevent sticking.
Whisk rice wine vinegar, soy sauce, honey, ginger, sesame oil and chili garlic sauce then pour over the cooked pasta; toss to combine.
Add in the baby corn, chestnuts, bell pepper, peas and green onions; season with salt and pepper; toss to combine.
Sprinkle with peanuts or sesame seeds.
Serve hot or cold.

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Once again, thank you

This sounds fabulous! I have been away for while and so happy to come back to new recipes that you have posted!! Thanks so much!