16 to 24 oz of spaghetti (Whole Foods didn't use whole wheat pasta, but I do)
one large carrot, grated
two or three green onions, sliced
1/4 cup black sesame seeds
1/2 cup light unrefined sesame oil
1/2 cup tamari/soy sauce/shoyu
1/4 cup lime juice
two cloves garlic, minced (use a garlic press if you have one!)
1/2 tsp dried ginger (maybe 1 tsp minced fresh?)
1/4 cup chopped cilantro, just the leaves
1 tsp vegan worcestershire sauce (Annie's makes this, and it's not too
expensive)
1/4 tsp crushed red pepper (optional)

Cook and drain the spaghetti. While that's cooking, grate the carrot
and slice the green onions. Mix everything else together in a small
bowl and mix well with a fork. Pour over the drained pasta, carrot,
and onions, and combine well (that's tricky, all the non-pasta items
want to stick to the sides and bottom of the bowl).

Tastes good right then, but will taste even better after it's been
chilled in the fridge for a while.