Ingredients
The following ingredients have 8 Servings
- 1 pound spaghetti
- 2 tsp. red pepper chili flakes
- 1/2 cup sesame oil
- 1/2 cup sherry, dry
- 1/4 cup low sodium soy sauce
- 6 Tbsp. honey
- 2 Tbsp. chili garlic sauce
- 2 Tbsp. red wine vinegar
- 1 Tbsp. cornstarch + 1 Tbsp. water (for cornstarch slurry)
- 1/2 cup chopped cilantro
- 3/4 cup chopped unsalted roasted peanuts
- 1/2 cup chopped green onions
- 2 Tbsp. toasted sesame seeds
Instruction
- Cook spaghetti and drain well. Set aside.
- In a saucepan over medium heat stir in red pepper chili flakes and sesame oil over medium heat for ~1-2 minutes or until the peppers begin to pop. If you let the chili flakes pop longer, the more spicy the pasta will be! (Be careful!)
- Turn the heat down to low and add in the dry sherry, soy sauce, honey, chili paste, red wine vinegar, and mix well. Bring the sauce to a simmer and then to thicken the sauce add in cornstarch slurry: Start with 1 Tbsp. cornstarch mixed with 1 Tbsp. water and whisk into sauce. You will notice the consistency change. If you want it thicker, add more cornstarch slurry. I don't like my sauce very thick (but that's up to you!)
- Combine the cooked spaghetti noodles with the sauce.
- Add in the cilantro, nuts, green onions, and sesame seeds. Enjoy warm or chilled!
