Ingredients:

  • 1 pound (450g) dried spaghetti
  • 1 tablespoon (15 ml) vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 carrot, julienned
  • 1 cucumber, thinly sliced
  • 1/2 cup (50g) chopped green onions (scallions)
  • 1/4 cup (25g) chopped fresh cilantro (coriander)
  • 1/4 cup (25g) toasted sesame seeds
  • 1/4 cup (60 ml) soy sauce
  • 2 tablespoons (30 ml) rice vinegar
  • 2 tablespoons (30 ml) sesame oil
  • 1 tablespoon (15 ml) honey
  • 1 tablespoon (15 ml) grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes

Instructions:

  1. Cook spaghetti according to package directions until al dente. Drain and rinse with cold water to stop cooking. Toss with vegetable oil.
  2. Chop all vegetables as specified in the ingredient list.
  3. Whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and red pepper flakes (if using) in a small bowl until well combined.
  4. In a large mixing bowl, combine the cooked noodles, sliced vegetables, cilantro, and sesame seeds.
  5. Pour the dressing over the noodle mixture and toss gently to coat evenly.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold.