Ingredients

• 1/3 cup tamari soy sauce
• 3 tablespoon sherry
• 1 tablespoon water
• 1 ½ tablespoon rice wine vinegar
• 1 tablespoon vegetable oil
• 1 tablespoon light brown sugar (firmly packed)
• 3 cloves garlic (finely minced)
• 1 teaspoon ginger root (minced)
• ½ teaspoon red pepper flakes (crushed)
• 1 cucumber (peeled and sliced)
• 4 scallions (thinly sliced)

Directions

• Directions
• Cook the spaghetti al dente. Drain and rinse under cold water. Drain very well again.
• With your hands, toss the noodles with half of the sesame oil. Cover and chill until ready to combine with the peanut sauce, or up to 24 hours.
• To make the peanut sauce, combine the remaining sesame oil with all the other ingredients except the cucumber and scallion.
• Beat until well mixed.
• Just before serving, gently toss the noodles with the sauce, cucumbers and half the scallions.
• Garnish with the remaining scallions.