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!

yum! i've been looking for vegetarian oriental recipes. i'll have to give this one a whirl.