This fusion Asian pasta is very simple and easy to make, the best part is you can make it ahead of time (overnight even) if you have time constraint. It's sweet and spicy with nutty texture. You can delete the chili if preferred, it won't alter the overall taste. This "cold" noodle dish goes well with summer BBQ party or picnic, or as a potluck dish.
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- spaghetti - 1 lb. bag
- light soy sauce (less salty) - 5 tablespoons
- vegetable oil - 1/4 cup
- sesame oil - 1/2 cup
- honey - 5 tablespoons
- red pepper powder - 2 teaspoons
- sesame seed - 2 teaspoons, toasted or not is fine
- green onion - 3 stalks, chopped into tiny rings
- cilantro - about 1 to 1 1/2 cups chopped, more or less is up to you
- roasted peanuts - 1/2 cup, grounded
Direction:
- cook spaghetti according to package instruction - preferably al dente
- heat oil in a pan over low to medium heat, add all ingredients into the pan except green onion, cilantro and ground peanuts for about 2 minutes
- pour the sauce (step 2) into the spaghetti and mix
- cover and leave it in the fridge for at least 2 to 3 hours or overnight
- add and mix green onion, cilantro, and ground peanuts to the noodle before serving
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