Recipe information
Total Time
30 min
Yield
Makes 4 main-course or 6 side-dish servings
Ingredients
1 lb spaghetti
1/4 cup vegetable oil
1/2 teaspoon dried hot red pepper flakes
2 1/2 teaspoons ground coriander
1 1/2 teaspoons finely grated peeled fresh ginger
1/4 cup soy sauce
1/4 teaspoon salt
1/2 lb zucchini (1 medium), coarsely shredded
1/2 lb carrots (3 medium), coarsely shredded
6 scallions (1 bunch), thinly sliced diagonally
1 tablespoon Asian sesame oil
Preparation
Step 1
Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente. Drain in a colander, then rinse well under cold water and transfer to a large bowl.
Step 2
Heat vegetable oil with red pepper flakes in a small saucepan over moderate heat until hot, then whisk in coriander, ginger, soy sauce, and salt (sauce will sizzle). Add sauce to spaghetti along with remaining ingredients and toss until combined well. Serve at room temperature.
