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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Pearl is the aunt of a friend, and this is auntie's recipe. I really liked it and thought others here would too! I liked it at room temperature, but you could serve it chilled. Ingredients:
1/2 lb spaghetti |
1 tablespoon sesame oil |
2 tablespoons low sodium soy sauce |
1 tablespoon sherry wine |
1 1/2 tablespoons chinese chili sauce |
1 1/2 tablespoons tahini |
1/2 tablespoon white sugar |
3 cloves garlic, minced |
1 slice fresh ginger, size of a dime,peeled and chopped |
2 green onions, finely sliced |
freshly ground black pepper |
1/2 cup finely chopped english cucumber |
1 tablespoon fresh coriander, finely chopped |
Directions:
1. Prepare spaghetti according to package directions just until al dente stage; drain and rinse with cold water; drain well.
2. Toss cooked noodles with sesame oil; set aside.
3. To prepare sauce, whisk all sauce ingredients together.
4. Pour over noodles and toss well.
5. Grind pepper over to taste, then garnish with cucumber and coriander.
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