Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 6 to 8 as a side dish
Ingredients
For sauce
2 large garlic cloves, chopped
3 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1/4 cup Asian sesame oil
3/4 teaspoon dried hot red pepper flakes, or to taste
1 teaspoon sugar
1/2 cup salted roasted cashews
1/3 cup water
1 pound thin spaghetti
1 1/2 cups loosely packed fresh coriander sprigs, washed well, spun dry, and chopped fine
Garnish: chopped salted roasted cashews and fresh coriander sprigs
Preparation
Make sauce:
Step 1
In a blender blend sauce ingredients with salt and pepper to taste until smooth. Sauce may be made 3 days ahead and chilled, covered. Bring sauce to room temperature and stir before using.
Step 2
Just before serving, in a 6-quart kettle bring 5 quarts salted water to a boil and cook spaghetti until al dente. In a colander drain spaghetti and rinse well under cold water. Drain spaghetti well and in a bowl toss with sauce and chopped coriander.
Step 3
Garnish sesame noodles with cashews and coriander.
