Ingredients:
- · 1 lb Spaghetti (whole wheat, regular thin)
- · Chinese Sesame Paste (not tahiti): 2 table spoons; you can get the chinese variety in International Grocery, look for bottles with chinese characters on it
- · Green onions, 2 table spoons chopped
- · Soy sauce: both dark and light, dark 1 teaspoon for color and flavor, light 1 table spoon
- · 1 table spoon Sriracha HOT chili sauce (it has a green lid and a rooster on the bottle, get the one with flakes, not the paste).
- · Chicken stock or vegetable stock (1 table spoon), optional but it helps when noodles get dry
- · Chinese pickled mustard bulb, comes in little bags for 50 cents, you need 2 bags (it’s on the bottom shelf along with Japanese seaweed)
Making the sesame paste:
1. Mix 2 table spoons sesame paste in a large bowl, add 1 table spoon of vegetable oil and mix until it’s a smooth runny paste/puree. You can use water but oil is better
Cooking
- 1. Cook the noodles for 10 minutes or until it’s very soft but not mooshy. YOu want to cook them longer than regular pasta.
- 2. Drain and dump hot noodles in the large mixing bowl
- 3. Add soy sauce (light and dark), stock, pickled mustard bulb (you should rinse it cause it’s salty), green onions, sesame paste, chili sauce
- 4. Mix well, taste and season with salt and pepper.
- 5. Drizzle some sesame oil before serving.
