Spicy Asian Noodles

Courtesy Kalyn's Kitchen (slightly modified)

Ingredients: 

8 oz. barilla plus spaghetti (1/2 package)
salt for pasta water, about 2 tsp.
1 cup diced cooked chicken
1 cup sliced green onions
1/4 cup chopped cilantro
Shredded carrots
Chopped red pepper
Chopped zucchini
Broccoli (whatever veggies you want)

Sauce Ingredients:
5 T rice vinegar (don't use seasoned rice vinegar which contains sugar)
4 T soy sauce
3 T olive oil
1 T Garlic paste
1 T Sriracha sauce (or hot sauce, more or less to taste)
2 T grated fresh ginger root
2 T Asian sesame oil

Directions:
(while cooking chicken, sauté veggies!)

Bring a large pot of water to a boil, add salt, then break spaghetti noodles in half and add to water. Stir, let it come to a boil again, then cook until noodles are tender but still have a little bite, about 8-9 minutes.

Grate enough fresh ginger to make 1 T, then combine with rice vinegar, soy sauce, vegetable oil, Garlic Paste, Sriracha and sesame oil.

Chop the cooked chicken into same-size pieces, and slice green onions. add cilantro. 

When noodles are cooked but still al dente, drain them into a colander placed in the sink. Put noodles back into pan you cooked them in and add the diced chicken. Pour sauce mixture over chicken and noodles, then toss well enough that noodles and chicken are well-coated with the sauce mixture.

Add chopped green onions and chopped cilantro and toss just enough to combine.