Cashew sesame noodles

4 servings

Ingredients

Quantity Ingredient
For sauce-
2 larges Garlic cloves, chopped
3 tablespoons Soy sauce
1½ tablespoon Rice vinegar
¼ cup Asian sesame oil
¾ teaspoon Dried hot red pepper flakes,
Or to taste
1 teaspoon Sugar
½ cup Salted roasted cashews
⅓ cup Water
1 pounds Thin spaghetti
1½ cup Loosely packed fresh
Coriander sprigs, washed
Well, spun dry,
And chopped fine

Directions

Garnish:

Chopped salted roasted cashews Fresh coriander sprigs 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.

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.

Garnish sesame noodles with cashews and coriander.

Yield: 6 to 8 as a side dish

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