Pearl is the aunt of a friend, and this is auntie's recipe. I really liked it and thought others here would too! I liked it at room temperature, but you could serve it chilled.

Ingredients

4 serv.

spaghetti↗1⁄2 lb
sesame oil↗1 tablespoon
Sauce
low sodium soy sauce↗2 tablespoons
sherry wine↗1 tablespoon
Chinese chili sauce↗1 1⁄2 tablespoons
tahini↗1 1⁄2 tablespoons
white sugar↗1⁄2 tablespoon
garlic, minced↗3 cloves
fresh ginger, size of a dime,peeled and chopped↗1 slice
green onions, finely sliced↗2
Garnish
freshly ground black pepper
finely chopped English cucumber1⁄2 cup
fresh coriander, finely chopped1 tablespoon

Step-by-step instructions

1
Prepare spaghetti according to package directions just until al dente stage; drain and rinse with cold water; drain well.
2
Toss cooked noodles with sesame oil; set aside.
3
To prepare sauce, whisk all sauce ingredients together.
4
Pour over noodles and toss well.
5
Grind pepper over to taste, then garnish with cucumber and coriander.

Source: food.com

Original recipe ↗

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