(this recipe comes from a co-worker, Cindy Loseby)
1 box thin spaghetti (16 oz)
1 bunch scallions, chopped
1/2 cup sesame oil
1/4 cup soy sauce
4 Tablespoons white vinegar
4 Tablespoons sugar
2 Tablespoons sesame seeds
In a large bowl mix sesame oil, soy sauce, vinegar and sugar until well combined. Cook pasta, strain, and toss with dressing. Add chopped scallions and sesame seeds and toss thoroughly. This tastes best when allowed to set in refrigerator for 2 to 3 hours. Serve cold.
I picked up a package of organic black sesame seeds and used in this dish. I love how the black seeds look, but you can certainly use regular sesame seeds!
Enjoy. More Chinese coming, stay tuned.