Jun 08 2009
Asian Pasta
I’ve made this dish a few times now, because 1 – it’s easy, and 2 – it gives you a ton of leftovers. I actually always double the recipe to ensure that I’ll have tons of leftovers!!!
I’ve also added green pepper and scallion to the recipe when I make it, for a little extra flavor and color. And in my world, you can never have enough cilantro. 
(This picture is without the green pepper and scallions.)
INGREDIENTS
- 1 (8 ounce) package thin spaghetti
- 2 tablespoons sesame oil
- 1 dash soy sauce
- 1/2 teaspoon cayenne pepper
- 1 red bell pepper, julienned
- 1 bunch fresh cilantro leaves, finely chopped
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water to cool.
Place pasta in a large bowl, and toss with the sesame oil, soy sauce, and cayenne pepper. Add the red bell pepper and cilantro and toss again until well mixed. Cover and refrigerate for one hour. Serve chilled.
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