1/2 pound thin spaghetti or vermicelli

4 T. Asian (toasted) sesame oil

1 bunch of scallions (about 6) chopped fine

2 garlic cloves, minced

1/4 tsp. dried hot red pepper flakes, or to taste

1 T. rice-wine vinegar

1 tsp. sugar

1 T. soy sauce

1/2 C. finely chopped salted dry-roasted peanuts

1/3 C. finely chopped fresh coriander plus, if desired, a coriander sprig for garnish

 

In a kettle of boiling salted water cook the spaghetti until it is al dente, drain it in a colander, and rinse it briefly under cold water. Drain the spaghetti well and in a bowl toss it with 2 T. of the oil. In a large skillet cook the scallions, the garlic, and the red pepper flakes in the remaining 2 T. oil over moderate heat, stirring, until the scallions are just softened, add the spaghetti, the vinegar, the sugar, and the soy sauce, and heat the mixture, tossing it to combine it well, until the spaghetti is heated through. Stir in the peanuts and refrigerate until chilled. Remove and add chopped coriander, and salt to taste, transfer the mixture to a serving bowl, and garnish it with the coriander sprig.