Sweet-Hot Asian Noodle Bowl

3/4 cup rice wine vinegar
1/3 cup lite 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 (about 4 ounces) thinly sliced snow peas
1/3 cup finely chopped green onions
1/4 cup chopped fresh cilantro
1 tablespoon toasted sesame seeds (optional)

Whisk together first 6 ingredients in a medium bowl; set aside. Cook spaghetti according to package directions in a large Dutch oven; drain and return pasta to Dutch oven.

Pour vinegar mixture over hot cooked pasta. Add baby corn and next 5 ingredients, and toss to combine. Sprinkle with sesame seeds, if desired. Serve hot or cold. Makes 8 servings