A delightful noodle dish with a spicy sesame sauce and fresh vegetables.
Peel and roughly chop the garlic and ginger.
Chopping the garlic and ginger helps them blend more smoothly in the food processor.
Combine the garlic, ginger, tahini, soy sauce, rice vinegar, honey, cayenne pepper, and black pepper in a food processor.
Blend until the sauce is smooth and creamy for an even coating on the noodles.
Cook the spaghetti in a large pot of boiling salted water until al dente.
Adding a splash of oil to the water prevents the noodles from sticking together.
Drain the spaghetti and transfer it to a large bowl.
Toss the spaghetti immediately with the sauce to help it absorb the flavors.
Slice the red and yellow bell peppers into thin strips and chop the scallions.
Cut the vegetables into uniform sizes for even cooking and presentation.
Toss the cooked spaghetti with the prepared sauce, bell peppers, and scallions.
Reserve some sauce to add later if the noodles seem dry.
Serve the noodles warm or at room temperature, garnished with additional scallions if desired.
For a touch of crunch, sprinkle some toasted sesame seeds on top before serving.
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