This dish pairs nicely with our Miso-Marinated Black Cod recipe. Serves 6-8.
1 package thin spaghetti noodles (can use gluten-free if desired)
1/4 cup soy sauce
1/4 cup sesame oil
2 tbsp sugar
1/2 cup sesame seeds
2 tbsp chili oil
4 green onions, chopped
Cook pasta according to package instructions, drain and rinse under cool water. Whisk soy sauce, sesame oil, sugar and chili oil in small bowl. Add pasta to large bowl and top with sauce, sesame seeds and green onions. Can serve immediately, but I prefer to keep refrigerated for minimum 2 hours (mixing periodically) and serving cold. I often make this up to one day ahead.