So quick. So easy. So GOOD. Faster and better for you than takeout. Top with cooked tofu, shrimp, chicken or beef if you like. You could also include some broccoli, sliced red bell peppers, and/or snow peas.
Bring a large pot of salted water to a boil. Cook spaghetti until al dente, drain and return to pot.
Meanwhile, place the minced shallot, garlic and ginger in a small bowl and stir in the rice vinegar. Let sit for five minutes. Then whisk in peanut butter, soy sauce, sesame oil and sriracha until perfectly smooth.
In a small pan, toast the sesame seeds over low heat, stirring a few times, until fragrant and lightly browned.
As soon as you drain the pasta, pour the sauce overtop and toss to coat well. Stir in scallions and sesame seeds and serve immediately. Pass gomasio at the table if you like.
* This recipe calls for spaghetti because I really want you to be able to make it with ingredients you already have in the pantry. (And because it's good with spaghetti!) But you can use thin Chinese egg noodles too, which may absorb a little less of the sauce and leave the dish a little saucier overall.
* For the record, I do know that gomasio is Japanese and this take on sesame noodles is sort of vaguely, inauthentically Chinese. Hooray for the melting pot. :)