Ingredients

Scale

2 tbsp. Oil

2 heaping Tbsp. Minced garlic @kosher_taste (about 6 cloves)

1/3 cup soy sauce

1/4 cup water

2 tsp. Rice vinegar

1 tbsp. Maple syrup

2 heaping tbsp. @goldentastesalads Tahini

1 large red onion, diced

3 tbsp. Sesame seeds

Pinch of chili pepper

1 lb cooked thin spaghetti

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Instructions

In a large pan, heat your oil. Then add your garlic and let it crisp up a little. Then slowly pour in your water, soy sauce, rice vinegar, sesame oil , maple syrup and tahini, mix well and bring to a simmer

Then add your diced onion and mix well. Let cook for about 10-12 minutes on low heat till the onions are soft and almost translucent.

Add the cooked noodles into the mixture, and mix well with the sauce. Push aside the noodles and leave space to toast your sesame seeds and chili peppers for a few minutes. Then mix together with your noodles.

Serve hot, cold or room temperature.

Author: Sarah Lasry