Cheater's Sesame Noodles
Okay, this another one that's shaky on proportions, I'm afraid. Bear with me.
Boil one pound of spaghetti until cooked firm.
Mix two ounces of soy sauce, four ounces of tahini, and one tablespoon of sambal oelek (which can often be found at Star Market, and always at the markets in Chinatown). You should now have a thick brown paste, about the consistency of peanut butter. Taste and adjust proportions. Make it a little saltier than you think it should be--chilling seems to reduce the subjective saltiness.
Slowly stir in to spaghetti until sauce evenly coats noodles.
Chill, covered, in refrigerator.
Before serving, sprinkle with chopped scallions.
Left over sauce mix can be stored in the fridge for just about forever.
ADDENDUM: Months-old sauce doesn't get moldy or anything, but the sesame oil in the tahini does go rancid. Just warning you.