Categories: entree, meatless, not tried

Ingredients

• 3 tablespoons sesame seeds
• 3 garlic cloves, minced
• 4 tablespoons rice vinegar
• 6 tablespoons soy sauce
• 2 tablespoons toasted sesame oil
• 2 tablespoons granulated sugar
• 1 pound dry angel-hair pasta or spaghetti
• 4 scallions, thinly sliced on the diagonal
• crushed red pepper

Directions

1. Toast the sesame seeds in a dry skillet on the stovetop, stirring frequently, for about 5 minutes, until the seeds are fragrant and take on a bit of color.

2. Set aside.

3. Place the garlic, rice vinegar, soy sauce, sesame oil, and sugar into a small saucepan over medium heat and bring to a boil, stirring constantly.

4. Remove from heat and set aside.

5. Fill a large pot with water and bring to a rolling boil.

6. Add the pasta, and cook until al dente.

7. Drain the pasta, transfer to a large bowl, immediately pour in the sauce, and toss.

8. Let the noodles cool to room temperature.

9. Gently mix in the toasted sesame seeds, the scallions, a pinch or two of crushed red pepper, and whatever else you’d like to add just before serving.

10. Serve at room temperature or chilled.

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