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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Can be prepared in 45 minutes or less. Ingredients:
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 |
Directions:
1. Make sauce: 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.
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.
3. Garnish sesame noodles with cashews and coriander.
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