INGREDIENTS
15 oz
baby corn
8 oz
canned water chestnuts
1 tbsp
chili-garlic sauce
1 lb
cooked spaghetti
1/4 cup
fresh cilantro leaves
1/3 cup
green onions
1 tsp
ground ginger
1/2 cup
honey
2 tbsp
lime juice
1/3 cup
low sodium soy sauce
1 large
red bell pepper
3/4 cup
rice wine vinegar
4 tbsp
sesame oil
1 tbsp
sesame seeds
1 cup
sugar snap peas