Title: Cashew sesame noodles
 Categories: Live
      Yield: 4 Servings
 
           For sauce-
      2 lg Garlic cloves, chopped
      3 tb Soy sauce
  1 1/2 tb Rice vinegar
    1/4 c  Asian sesame oil
    3/4 ts Dried hot red pepper flakes,
           Or to taste
      1 ts Sugar
    1/2 c  Salted roasted cashews
    1/3 c  Water
      1 lb Thin spaghetti
  1 1/2 c  Loosely packed fresh
           Coriander sprigs, washed
           Well, spun dry,
           And chopped fine
 
  Garnish:
  
  Chopped salted roasted cashews Fresh coriander sprigs
  
  Make sauce: In a blender blend sauce ingredients with salt and pepper
  to taste until smooth. Sauce may be made 3 days ahead and chilled,
  covered. Bring sauce to room temperature and stir before using.
  
  Just before serving, in a 6 quart kettle bring 5 quarts salted water
  to a boil and cook spaghetti until al dente. In a colander drain
  spaghetti and rinse well under cold water. Drain spaghetti well and
  in a bowl toss with sauce and chopped coriander.
  
  Garnish sesame noodles with cashews and coriander.
  
  Yield: 6 to 8 as a side dish