For the dressing, peel and finely grate the ginger. Peel garlic and crush finely. Chop chilli very finely. Mix all ingredients for the dressing with 1⁄8 l warm water in a blender (stand mixer) or puree with a hand blender
Cook spaghetti in 4-5 l boiling salted water (approx. 1 teaspoon salt per litre) al dente. Then drain and rinse under cold water. Drain a little and place in a bowl. Mix with the sesame oil to prevent the pasta from sticking together. Each noodle should be lightly coated with oil
Clean and wash the spring onions and cut them into thin rings. Peel the cucumber, remove the seeds and dice finely. Chop the nuts. Add dressing to the noodles and mix. Sprinkle with spring onions, diced cucumber and chopped peanuts. Sprinkle hot pepper flakes over it as you like