I’ve used this fantastic chili recipe to triumph in Indiana chili cook-offs. On a chilly winter night, this rich, fiery chili will definitely warm you up. Your friends won’t suspect Campbell’s tomato soup as the secret component. Because they don’t produce the same outcomes, don’t substitute other brands.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (8 ounce) package spaghetti
- 1 teaspoon olive oil
- 6 tablespoons soy sauce
- ¼ cup white sugar
- 3 tablespoons rice vinegar
- 1 tablespoon toasted sesame seeds
- 2 teaspoons sweet chili sauce
- 1 teaspoon sesame oil
- 2 green onions, chopped
- 1 red bell pepper, chopped (Optional)
- 1 cup sugar snap peas (Optional)
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.
- Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.
Reviews
The first time I made this I followed the recipe exactly, and it was good as written albeit a little bland and too sweet. The next time I omitted the sugar (sweet chili sauce is sweet enough) and I added garlic, ginger and sesame paste. These additions improved it. I thank you for the inspiratiom!
Easy, tasty and the whole family likes it. I’ve substituted with monkfruit as well and tasted just as good.
Absolutely scrumptious! I made this recipe pretty close to the original except I didn’t have sweet chili sauce so I used regular chili sauce. I also added garlic and ginger as others suggested and served this warmed verses cold with added surimi as a protein. Saved and will make again.
Made this today. It is delicious! I did add some minced garlic & ground ginger. Those are 2 of my favorite ingredients. I am grilling some chicken breast to slice and add to it to make it an entree. But the pasta salad alone is delicious!
I added toasted sesame seeds, couple cloves garlic, little rice wine vinegar, etc to sauce. I love it.
This was just ok. The sauce was very thin and predominantly tasted like soy sauce.
Delicious! Only had 7 oz spaghetti so used that. Subbed toasted almonds for the sesame seeds (didn’t have hem). Served with Asian Tuna Patties from this site. Tastes great whether cold or warm
Love this as a salad and as a main dish! I added cooked shrimp, water chestnuts, a small amount of julienned carrots, some thin sliced celery and baby bella mushrooms. Also a smidge of ginger paste in the sauce. Great flavor both hot and cold. Would definately recommend for a take along dish as well.
My family loved this.
My family loved this dish. I will definitely make it again. The only change I made was adding about 1 teaspoon of sesame oil to the water just to flavor the spaghetti.
My Family ABSOLUTELY LOVED IT! including my ultra picky 10-year-old son! I stir-fried shrimp, green onion, carrots, green peppers, sugar peas, and zucchini in a separate pan using a tablespoon of coconut oil and little soy sauce, ginger, one squeezed lime, one clove of garlic, then I combined with sauce recipe and pasta noodles served warm instead of chilled
Love it I did add a little ginger as suggested and because I needed to use a few water chestnuts I threw them in to I used gluten free brown rice noodles
Very flavorful, it was a hit at the party.
Quire an easy & delectable dish.
This is an awesome dish. The flavors are spot on and delicious, I, however, don’t like cold pasta in the middle of February so I make it in my wok and served it hot. Really great. My family of five all want me to make it again.
I didn’t have red pepper or snow peas so, like some others, added some celery and thin sliced carrots plus some ginger and garlic. Flavor is really good but brown color isn’t as appealing.
Great as written, will make again.
We loved this at our house. I did add grated ginger and little lime juice. Also didn’t have the peas, so substituted chopped cucumber for some crunch. Will definitely make it again.
Great recipe if you have fresh vegetables in the fridge that you need to use before they go bad.
I used different pasta but the sauce was super easy and very delicious! It is Easy Asian Pasta Salad for sure!
Bland. Very, very bland. Yes, I like spicy food but it doesn’t have to cauterize my sinuses for me to enjoy it. I had to amp this up with more sweet chili sauce and some orange-ginger sauce. I won’t make it again.