Asian Bowtie Pasta

This is a simple, but such a tasty dish. My sweet neighbor, Caroline, brought me dinner way back last summer when my baby girl was born. It was so good! It is easy to make and it so good. I like it with chicken, but you can mix it up with shrimp or scallops. You can serve it cold or warm, either way is good. The chili oil is optional, mainly because I don't always have it on hand, but it will add a bit of a kick if you do choose to use it. 

Asian Bowtie Pasta
adapted from my friend Caroline


Ingredients:
2 teaspoons sesame oil
2 teaspoons sugar
2 tablespoons apple cider vinegar
1-1 1/2 teaspoon salt
1-1 1/2 teaspoon white pepper**
3 tablespoons soy sauce
1-2 teaspoons chili oil, optional
10 ounces pasta, cooked (bowtie, angel hair, etc.)
3-4 green onions, chopped
4 tablespoons vegetable oil***
2 tablespoons toasted sesame seeds, optional

Directions:

Cook pasta. In a small saucepan, combine sesame oil, sugar, vinegar, salt, pepper, soy sauce, and chili oil if you're using it and heat over medium heat until sugar is dissolved*. Pour sauce over cooked pasta and toss to coat. Top with chopped green onions. Heat vegetable oil until smoking and then pour it over the pasta.  Toss to coat and top with sesame seeds if you choose. Serve hot or cold. You can also add in shrimp, chicken, scallops, or any other meat you choose.

*I recommend doubling the sauce.
**The white pepper adds a lot of kick, so add it in small increments until desired taste.
***The oil helps the pasta not to stick together.