1-375g box of linguine or spaghetti
2 tsp to 2 tbsp of red chili flakes (depending on how spicy you like it)
1/4 cup vegetable oil
1/2 cup sesame oil
6 tbsp honey
6 tbsp soy sauce
1/2 cup green onions, chopped
2 carrots, shredded
1/2 cup peanuts, chopped
1/2 cup cilantro, chopped (optional)
Put a large pot of salted water on for spaghetti to boil. Once boiling, cook to package directions.
In a small pot over medium heat, add the chili flakes, vegetable oil and sesame oil. Cook chili flakes for 2 minutes to infuse the oil (you could also add a crushed garlic clove at this point to give the oil a garlic flavor). Strain out the pepper flakes, and reserve the oil. Place the oil back into the same small pot, and whisk in the honey and soy sauce. Set aside.
Drain the noodles once cooked, and place back in the pot. Toss on the sesame oil mixture and mix well. Add the green onions, carrots, peanuts and cilantro if using. Toss until mixed well. These noodles taste fine while hot or warm, but taste even better once cold, so place them in a serving dish and either serve now or place in the fridge for an hour or so.
