4 scallions

3 tablespoons rice vinegar

1/4 cup peanut butter

1 tablespoon honey mustard

2 tablespoons soy sauce

1 tablespoon hot chili oil

1/3 cup dark sesame oil

1/4 cup vegetable oil

Juice of 1/2 orange

Salt and freshly ground black pepper, to taste

8 ounces thin spaghetti

Place the sesame seeds in a hot, dry skillet and toss gently over high heat until they are lightly toasted. Set them aside.

Cut the scallions into 2 1/2-inch pieces. Make a fringe on one end and drop them into ice water so they turn into brushes; set them aside.

In a mixing bowl combine the vinegar, peanut butter, honey mustard and soy sauce. Gradually stir in the chili oil, sesame oil and vegetable oil. Add the orange juice, salt and pepper. For a spicier dressing add a few more drops of hot chili oil.

Bring a large pan of water to a boil, drop in the spaghetti and let the water bubble steadily for 6 to 8 minutes or until the noodles are cooked but still have some bite. Drain at once, shake well to remove the excess moisture, rinse with cold water and transfer to a bowl.

Pour the dressing over the noodles and add the scallions and sesame seeds. Toss thoroughly and cover tightly. Chill for at least 30 minutes before serving.