Ingredients
Pasta and Vegetables
- Water for boiling
- 2 tablespoons kosher salt (for boiling the water, don’t add this to your sauce!)
- 1 pound dry spaghetti noodles (or any kind of pasta)
- 1 cup asparagus, chopped (optional)
- 1 English cucumber, halved and seeds removed
- 1 red bell pepper, chopped into bite size pieces
- 1 cup shredded carrots (about 3 small carrots)
- 1/2 cup green onions, chopped
- 1/3 cup chopped cilantro (optional)
Sauce
- 1/3 cup soy sauce
- 1 tablespoon sesame oil
- 3 tablespoons rice vinegar
- 1/4 cup peanut butter (chunky or smooth, not natural)
- 3 tablespoons toasted sesame seeds
- 2 tablespoons brown sugar, packed
- 1 knob ginger (about 2 inches, roughly chopped)
- 3 cloves garlic, smashed and peeled
- 1 teaspoon Sriracha hot sauce (or more to taste)
- 1 generous handful cilantro sprigs
- 1-2 tablespoons water (to thin the sauce)
Toppings and Garnishes
- Chopped cilantro
- Chopped green onions
- Sesame seeds
- Additional sesame oil (to drizzle)
Instructions
- Cook the noodles: Set a large pot of water over high heat. Add 2 tablespoons kosher salt to the water; it should taste like the ocean. Once boiling, add 1 pound spaghetti noodles and stir occasionally to prevent sticking. Cook for 5 minutes.
- Add asparagus: Snap off woody ends of asparagus and chop into bite size pieces (if using). Add the chopped asparagus to the pot with noodles and continue boiling for about 2 minutes more.
- Drain and cool noodles: When noodles are al dente (about 7-8 minutes total), remove the pot from heat and strain through a colander. Rinse noodles and asparagus under cold water for about a minute, tossing to cool and remove starch to keep sauce smooth. Shake out excess water and transfer to a large serving bowl.
- Coat noodles with sesame oil: Drizzle 2 tablespoons sesame oil over the noodles and toss well to coat evenly. Set aside.
- Make the sauce: In a blender, combine 1/3 cup soy sauce, 1 tablespoon sesame oil, 3 tablespoons rice vinegar, 1/4 cup peanut butter, 3 tablespoons toasted sesame seeds, 2 tablespoons brown sugar, 1 knob ginger, 3 cloves garlic, 1 teaspoon Sriracha, a handful of cilantro sprigs, and 1 tablespoon water. Blend 1-2 minutes until smooth. Add extra water (1-2 tablespoons) if the sauce is too thick.
- Prepare vegetables: Halve English cucumber lengthwise, scoop out seeds, then cut into bite size pieces. Slice and chop red bell pepper into bite size pieces. Add 1 cup shredded carrots. Chop 1/2 cup green onions on a bias. Chop 1/3 cup cilantro. Add all vegetables to the bowl with the noodles.
- Combine noodles and sauce: Pour the blended sauce over the noodles and vegetables. Toss thoroughly with tongs to coat everything evenly.
- Serve and garnish: Divide noodles and vegetables into bowls or plates. Garnish with extra chopped cilantro, green onions, toasted sesame seeds, and a drizzle of additional sesame oil. Enjoy immediately.
Notes
- All vegetables are optional and interchangeable; feel free to add other crunchy veggies such as snap peas, scallions, shredded cabbage, or sliced radishes.
- Use smooth or chunky peanut butter, but avoid natural peanut butter as it tends to be too thin and less creamy.
- Adjust Sriracha to taste depending on your preferred spice level.
- Rinsing noodles after boiling stops the cooking process and improves the texture for a cold noodle salad.
- This recipe can be easily doubled for larger gatherings and keeps well refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
