1. Cook the Barilla® pasta for 2 minutes less than the time indicated on the package. Drain pasta and drizzle with some vegetable oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
2. Stir together the red pepper flakes, 8 tsp. oil, and the tomato paste. Set aside.
Stir together the sesame oil, vinegar, soy sauce, and sugar. Set aside.
Combine the ginger and garlic. Set aside.
3. For each serving, to order: Heat a bit of olive oil in a large saute or wok over high heat. Add about 1 tsp. garlic-ginger mixture and stir-fry for 30 seconds. Add about 1 Tbsp. green onions and cook for 15 seconds. Add about 1 tsp. pepper-tomato paste and cook for 30 seconds, until the paste begins to brown. Stir the sesame oil mixture and add 2 Tbsp. to the pan. Season with pepper and add 1 3/4 cup noodles. Toss until heated through. Plate and garnish with 1 1/2 tsp. sesame seeds and 1 sprig cilantro.
