About this recipe:This is a great summertime - or anytime - vegetarian side dish. Feel free to add other vegetables in addition to the red capsicum, or some fried tofu to make it a satisfying meal.
224 g thin spaghetti
30 ml sesame oil
1 dash soy sauce
0.9 g cayenne pepper
1 red bell pepper, julienned
1 bunch fresh cilantro leaves, finely chopped
Prep:5min › Cook:10min › Ready in:15min
Cook noodles according to packet instructions; drain and rinse under cold water to cool.
Whisk the sesame oil, soy sauce, and crushed chilli flakes together in a large bowl then toss with the noodles red capsicum and coriander until well mixed. Cover and refrigerate for one hour. Serve chilled.