Styling, and Photography by Menachem Goodman

This recipe is one of my all-time favorites. You can make it as an appetizer or a side dish, and I bet it’s going to be delicious! My grandmother heartily dislikes Asian food but looks forward to this.

SERVES 6-8

• 1 16-oz (450-g) box spaghetti (I used No. 8)
• ¼ cup vegetable oil
• ¼ cup light brown sugar
• ¼ cup soy sauce
• 1 tsp sriracha sauce
• 4 cubes frozen garlic
• ½ tsp kosher salt
• 2 Tbsp sesame seeds
• sliced scallions, for garnish

Cook spaghetti in well-salted water according to package instructions. Drain well and set aside.

Meanwhile, in a 6-quart pot over medium heat, place oil, brown sugar, sauces, garlic, and salt. Stir well until all the ingredients are fully combined and brown sugar dissolves.

Lower heat and add cooked pasta. Mix well until all the pasta is covered in sauce. Add sesame seeds and cook for another 3 minutes. Remove from heat, sprinkle sliced scallions over noodles, and serve.

Tip: This recipe can be made up to three days in advance and stored in a pan in the fridge. To reheat, place in a 350°F (175°C) oven, covered, for 45 minutes.

(Originally featured in Family Table, Issue 794)