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2 to 4 servings
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In a large pot, cook for 8 to 10 minutes, until tender but still firm:
1/2 lb. spaghetti
Drain cooking water, rinse in cold water, then drain again thoroughly.
Blend in:
1 to 2 T. sesame oil
Set aside.
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In a large pot, sauté, until green onions are just wilted:
2 T. sesame oil
6 green onions, finely chopped
2 garlic cloves, crushed
1/8 tsp. crushed dried hot pepper (optional)
Add the cooked spaghetti to the pot, along with:
1 T. rice vinegar
1 T. tamari
1 tsp. sugar
Stir to blend well.
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On medium-low, reheat noodles.
Then stir in:
1/2 cup peanuts, regular or dry-roasted peanuts
fresh coriander, a good handful, chopped