Don't be afraid by the term "spicy" because even Mr. Helen who really doesn't like truly spicy food, loves these noodles.
1 lb. spaghetti
1 bunch scallions
1/3 cup sugar
1/2 cup low sodium soy sauce
4T red wine vinegar
4T olive oil
6T dark sesame oil
2T chili garlic sauce
Cook the spaghetti as directed on package.
While the spaghetti is cooking, slice the peppers into thin strips. Slice the green part of the scallions diagonally then chop up the white part.
Put the peppers and scallions in a large bowl. When the spaghetti is done, drain it well then dump it over the vegetables. Let that sit for a couple minutes while you make the dressing.
Whisk together sugar, soy sauce, vinegar, olive oil, sesame oil & chili garlic sauce in a bowl.
Dump the dressing over everything in the bowl and mix well. Refrigerate until ready to serve, stirring several times. Take out ahead of serving as you want the noodles to be near room temperature.
Tastes best if you make it several hours ahead of time so it has time to sit and the flavors can meld. Enjoy!