Ingredients
- 1/4 cup rice wine vinegar
- 2 tablespoons water
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon tahini (sesame seed paste)*
- 1 garlic clove, pressed
- 1 1/2 teaspoons minced peeled fresh ginger
- 8 ounces spaghetti
- 3 green onions, thinly sliced
- 3 tablespoons minced fresh cilantro
- Sesame seed paste is available at Middle Eastern and natural foods stores and some supermarkets.
Directions
- Combine first 6 ingredients in large bowl. Mix well.
- Cook spaghetti in large pot of rapidly boiling salted water until tender but still firm to bite. Drain. Rinse under cold water to cool. Drain well. Add to vinegar mixture in bowl. Sprinkle with green onions and cilantro and toss well.
