Cashew Sesame Noodles

• 2 large garlic cloves, chopped
• 3 tablespoons soy sauce
• 1 1/2 tablespoons rice vinegar
• 1/4 cup Asian sesame oil
• 3/4 teaspoon dried hot red pepper flakes, or to taste
• 1 teaspoon sugar
• 1/2 cup salted roasted cashews
• 1/3 cup water
• 1 pound thin spaghetti
• 1 1/2 cups loosely packed fresh coriander sprigs, washed well, spun dry, and chopped fine
• Garnish: chopped salted roasted cashews and fresh coriander sprigs

1. In a blender blend sauce ingredients with salt and pepper to taste until smooth.
2. Sauce may be made 3 days ahead and chilled, covered.
3. Bring sauce to room temperature and stir before using.
4. Just before serving, in a 6-quart kettle bring 5 quarts salted water to a boil and cook spaghetti until al dente.
5. In a colander drain spaghetti and rinse well under cold water.
6. Drain spaghetti well and in a bowl toss with sauce and chopped coriander.
7. Garnish sesame noodles with cashews and coriander.

garlic, soy sauce, rice vinegar, asian sesame oil, pepper, sugar, cashews, water, thin spaghetti, coriander sprigs, cashews

Taken from www.epicurious.com/recipes/food/views/cashew-sesame-noodles-13127 (may not work)