Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 6 to 8 as a side dish

　　

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

　　

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.