A light and irresistible pasta salad, perfect for hot days and quick meals, combining umami flavor with a citrusy and spicy touch.
Por
Equipe Receita Solta
"Inspired by Asian cold dishes, this cold noodle dish brings together thin ribbons of cucumber and carrot wrapped in a potent toasted sesame and soy sauce. A quick and refreshing meal."
- Thermal shock in the batter: washing the pasta in cold running water immediately after cooking stops the heat and removes the starch. - Crispy vegetable ribbons: slicing carrot and cucumber with a peeler creates long strands that mix with the pasta strands. - Emulsified Asian dressing: whisking toasted sesame oil with soy sauce, ginger, and lemon balances umami and acidity.
<strong>Cook the Pasta:</strong> In a large pot with boiling salted water, cook the spaghetti according to the package instructions, until al dente. Drain and immediately rinse with cold running water for 1-2 minutes to stop the cooking and cool down. Let it drain very well and transfer to a large bowl. It is crucial that the pasta is very cold.
<strong>Prepare the Vegetables:</strong> While the pasta cools, wash and prepare the vegetables. Using a mandoline or vegetable peeler, make thin ribbons of cucumber and carrot. Finely chop the chives and cilantro. Add all the sliced and chopped vegetables to the bowl with the cooled pasta.
<strong>Prepare the Sauce:</strong> In a small bowl, combine the toasted sesame oil, soy sauce, lemon juice, sweetener (honey/agave), sriracha, grated garlic, and grated ginger. Mix well with a whisk until all ingredients are incorporated and the sauce is homogeneous. Taste and adjust the seasoning to your palate, adding more heat, acidity, or sweetness if desired.
<strong>Combine and Toss:</strong> Pour the sauce over the pasta and vegetables in the large bowl. With the help of tongs or two spatulas, mix gently, but consistently, ensuring that the pasta and vegetables are well coated by the sauce. Make sure the sauce covers every strand of pasta.
<strong>Serve Chilled:</strong> Cover the bowl with plastic wrap and refrigerate for at least 15-20 minutes so the flavors meld and the dish is well chilled. Before serving, mix again and transfer to individual plates. Garnish generously with toasted sesame seeds and a little more fresh chopped cilantro. Serve immediately.
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- Protein addition of chicken: fold thin strips of cooked chicken breast or chilled shredded leftovers into the pasta mixture. - Vegan version with tofu: add cubes of firm tofu grilled in a skillet with a splash of soy sauce and sesame. - Almond crunch: sprinkle coarsely broken unsalted toasted peanuts over the dish at the moment of serving.
- Traditional Spaghetti: use thin rice noodles (vermicelli), Japanese buckwheat soba noodles, or ramen. - Toasted sesame oil: can be combined with a spoonful of sugar-free natural peanut butter for a creamy sauce. - Fresh cilantro: substitute with chopped fresh parsley leaves or extra thin slices of green onion.
Store in a sealed glass container in the refrigerator for up to 3 days. As the dough absorbs the liquid during resting, stir with a tablespoon of cold water and olive oil before serving.
Freezing is not recommended for this dish. The raw sliced cucumber and carrot completely lose their crunch and wilt, and the cooked refrigerated pasta becomes brittle and watery.
Serve as a light main dish on hot days or accompanied by crispy spring rolls, steamed gyoza with ponzu sauce, or additional red cabbage salad with sesame.
Washing in cold running water removes the surface starch that would leave the strands sticky and cools the pasta to receive the raw vegetables and sauce.
Yes, adding a tablespoon of tahini to the toasted sesame oil creates a thicker texture similar to classic cold dan dan noodles.
Discard the central part of the cucumber seeds when slicing the outer ribbons, keeping only the firm, crispy flesh for the salad.
The measure of 1 teaspoon of sriracha provides mild spiciness; feel free to adjust the amount or omit the hot sauce.
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