1/2 lb. spaghetti
1/4 c. toasted sesame oil, divided
1/4 c. tahini
1/4 c. smooth peanut butter
2 TBSP soy sauce mixed with 2 TBSP water
2 TBSP water
1 TBSP apple cider vinegar
1/3 c. salt-free chicken broth
2 cloves garlic, minced
1 tsp. minced ginger
3 whole green onions, trimmed and thinly sliced
1 TBSP chopped cilantro, to garnish

Cook the spaghetti until tender.  Drain noodles and rinse under cold water.  Place in a large bowl and toss  with 1 tablespoon of the sesame oil.  To prepare the dressing, whisk the tahini and peanut butter with the soy  sauce mixture and the water in another bowl.  Whisk in the remaining sesame oil, the vinegar, and the broth.   Season with garlic, ginger, and green onions.  Toss the noodles with the dressing.  Let sit for 1 hour.  Just  before serving add the cilantro as garnish.  Serves 6.    

Recipe from LastMinuteCooking.com