For sauce
2 large garlic cloves, chopped
3 tablespoons soy sauce
1 ½ tablespoons rice vinegar
1/4 cup sesame oil
¾ teaspoon dried hot red pepper flakes, or to taste
1 teaspoon sugar
½ cup salted roasted cashews
1/3 cup water

1 pound thin spaghetti
1 ½ cups loosely packed fresh coriander sprigs, washed well, spun dry, and chopped fine
Garnish: chopped salted roasted cashews and fresh coriander sprigs

Instructions:

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.

This is a simple dish that is not too heavy for hot summer days and has just a bit of Asian-flare.

Taken from the oukosher website.