With such intense heat, the last thing on my mind is standing over a hot stove. I aim for quick meals that require little stove action which taste delicious and are quick to prepare. This recipe has become a family favorite and my husband declared this as one my of best recipes.
Thinking back on my childhood, this was one of my mom's favorite go-to meals in the summer as well: easy and delicious. Her version uses peanut butter instead of seed butter, but I would highly suggest using seed butter (that contain sesame) as it tastes much better and more friendly for those with peanut/tree nut allergies!
Ingredients
454 g spaghetti or thin egg (Chow Mein) noodles
1 large cucumber, julienned
2 medium carrots, julienned
2 stalks green onions (optional)
1/2 cup chopped cilantro (optional)
Sesame seeds, for garnish (optional)
Sauce
1/3 cup seed butter (preferably one that contains sesame)
1/4 cup soy sauce
2 tbsp rice vinegar
3 tbsp sesame oil
2 tbsp brown sugar
1/4 tsp freshly ground black pepper
1 tsp freshly grated ginger
1/2 tsp Sriracha hot sauce, or hot pepper flakes (optional)
Directions
1. Boil water in a large pot over high heat. Cook spaghetti noodles according to package directions, drain and soak the noodles in cold water until it is cool to the touch. Drain again.
2. In a small saucepan over medium-low heat, mix the seed butter, soy sauce, rice vinegar, sesame oil, brown sugar, black pepper, ginger and hot sauce together. Stir and simmer the sauce until it is smooth.
3. Pour the sauce over the cold noodles and toss with cucumber, carrots, green onions and cilantro (if using). Garnish with sesame seeds. This can be chilled or served at room temperature. Personally, I find this noodle salad taste the best after chilling in the refrigerator for a few hours.
Source: Adapted from Food
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