Ingredients:

• 1 pound uncooked pasta (I used whole wheat spaghetti)
• 1/4 cup soy sauce (I use low sodium)
• 2 Tablespoons rice vinegar
• 1 Tablespoon toasted sesame oil
• 1 teaspoon ground ginger
• 1/2 chili garlic sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly-cracked black pepper
• 1/2 cup thinly-sliced green onions
• optional toppings: toasted sesame seeds, extra green onions, extra black pepper

Directions:

1. Cooking pasta al dente according to package instructions in a large stockpot of generously-salted water.
2. Meanwhile, as the pasta is cooking, whick together the soy sauce, rice vinegar, sesame oil, groun ginger, chili garlic sauce, garlic powder and black pepper together in a bowl until combined.
3. Once the pasta is ready, drain it. Then immediately toss the pasta with the sauce and green onions until combined.
4. Serve warm or cold, sprinkle with your desired toppings. Or transfer to a sealed container and refrigerate for up to 4 days.

~Recipe courtesy of gimme some oven