We served these amazing noodles at our wine tasting.
I pinned the recipe here.
The original source is here.
I only had to swap out agave for the honey in the original recipe to make it vegan.
Heat over medium heat: 1/4 cup toasted sesame oil and 1/2 cup vegetable oil with 1-2TBS crushed red pepper. **the original poster said she cut this down to 1 TBS of pepper because the original was too spicy. I only used 1 TBS and it was incredibly HOT (and we like HOT). I also served it warm because I thought it was a hot dish, which made it even spicier. Once it chilled in the fridge, it wasn't *as* hot but I'd still reduce the amount of crushed red pepper used next time. I'd also use less oil, it came out a little too oily for our taste.**
Cook for 2 minutes and remove from heat.
I might have cooked it a little longer than 2 minutes.
Boil 1 pound of spaghetti (or pasta of your choice).
Toast some sesame seeds in a dry non stick pan until they look like
Strain out the crushed red pepper from the oil mixture. Reserving the oil.
To the oil, whisk in 6TBS of agave syrup (or honey) and 6 TBS of soy sauce.
Toss mixture with noodles.
Keep tossing until well coated.
"just keep tossing, just keep tossing..."
Then it said refrigerate until ready to serve. I was making it for dinner and serving it warm so I proceeded with the recipe.
Toss in your mix-ins... 1/2 cup shredded carrots, 1/4 cup green onions and 1/4 cup peanuts.
Sprinkle on those toasted sesame seeds.
I added in some frozen cilantro but then realized my daughter was growing some fresh cilantro outside so I asked her to cut me some. The fresh cilantro really made those noodles sing!
Toss it all together and serve.
One rogue noodle...
It was delicious served warm (although mighty spicy!).
It was also delicious (and mellowed a bit) served cold and great a few days later.
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