Sesame Noodle Soup With Ginger and Chilies

• 1/2 pound spaghettini
• 4 cups chicken broth (see recipe)
• 1 tablespoon toasted sesame oil
• 2 tablespoons soy sauce
• 3 tablespoons toasted sesame seeds
• 1 tablespoon grated fresh ginger
• 2 small jalapeno chilies, seeded and minced
• 3 scallions, thinly sliced
• 1 cup shredded, cooked chicken, optional

1. Bring a large pot of lightly salted water to a boil.
2. Add the spaghettini and cook until al dente, about 9 minutes.
3. Drain and place in a large bowl.
4. Meanwhile, whisk together 1/4 cup of the chicken broth, the sesame oil, soy sauce, sesame seeds, ginger and jalapenos.
5. Add the mixture to the pasta and toss to coat well.
6. Place the remaining chicken broth in a saucepan and bring to a simmer.
7. Mound the spaghettini mixture in the center of each of 4 soup plates.
8. Top with the scallions and chicken, if using.
9. Serve immediately.

spaghettini, chicken broth, sesame oil, soy sauce, sesame seeds, ginger, jalapeno chilies, scallions, chicken

Taken from cooking.nytimes.com/recipes/4263 (may not work)