- 2 tablespoons dark (Asian) sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon white-wine vinegar or rice vinegar (not seasoned)
- 1/4 teaspoon sugar
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon dried hot red pepper flakes
- 6 ounces capellini
- 1/2 seedless cucumber, cut lengthwise into thin spears and crosswise into thin slices (about 1 cup)
- 1 scallion, minced, or 1 tablespoon minced fresh coriander
- 1 1/2 teaspoons sesame seeds, toasted lightly and cooled
- In a small bowl stir together oil, soy sauce, vinegar, sugar, salt, and red pepper flakes until sugar and salt are dissolved.
- In a large saucepan of salted boiling water cook capellini until tender and drain in a colander. Rinse noodles under cold water until cool and drain well.
- In a large bowl toss noodles with sauce, cucumber, and scallion or coriander until combined well and divide between 2 plates. Sprinkle noodles with sesame seeds.