Oriental Spaghetti

This vibrant cold pasta salad combines the comfort of spaghetti with bright, Asian-inspired flavors. Thin spaghetti is tossed in a savory dressing made from roasted sesame oil, soy sauce, and a hint of spicy chili oil. The dish is packed with crunch from fresh snow peas and peeled cucumbers, while green onions and parsley add a fresh herbal note. Its a perfect weeknight dinner or picnic side dish that comes together quickly. The contrast between the warm noodles and cool vegetables creates a satisfying texture, while the tangy vinegar and mustard dressing keeps the flavors lively. Serve chilled for a refreshing meal thats as easy to prepare as it is delicious.

Cooking Method: Steaming

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 5

Calories: 271.5

Dietary: Vegan, Vegetarian

Description

This vibrant cold pasta salad combines the comfort of spaghetti with bright, Asian-inspired flavors. Thin spaghetti is tossed in a savory dressing made from roasted sesame oil, soy sauce, and a hint of spicy chili oil. The dish is packed with crunch from fresh snow peas and peeled cucumbers, while green onions and parsley add a fresh herbal note. Its a perfect weeknight dinner or picnic side dish that comes together quickly. The contrast between the warm noodles and cool vegetables creates a satisfying texture, while the tangy vinegar and mustard dressing keeps the flavors lively. Serve chilled for a refreshing meal thats as easy to prepare as it is delicious.

Ingredients

1 pound Thin spaghetti
2 tablespoon Roasted sesame oil
4 tablespoon Soy sauce or tamari
1 cup Snow peas
2 Cucumbers; peeled, seeded,
3/4 cup Thinly sliced green onions
3 tablespoon Chopped fresh parsley
2 tablespoon Red wine vinegar
1 teaspoon Dry mustard
1 teaspoon Hot chili oil

Directions

1
Cook spaghetti in a large pot of boiling salted water according to package directions until al dente.
2
Drain the spaghetti and rinse briefly with cool water to stop the cooking process.
3
In a small bowl, whisk together half of the sesame oil and half of the soy sauce.
4
Toss the warm drained spaghetti with the sesame-soy mixture and set aside to cool slightly.
5
Steam the snow peas for 2 minutes until just tender-crisp.
6
Immediately transfer the steamed snow peas to a bowl of ice water or run under cold water to cool quickly, then drain well.
7
Peel and seed the cucumbers, then cut into strips measuring approximately 1/4 inch by 1-1/2 inches.
8
In a large serving bowl, combine the cooled snow peas, cucumber strips, green onions, and parsley.
9
In a small bowl, stir together the remaining sesame oil, soy sauce, red wine vinegar, dry mustard, and chili oil to create the dressing.
10
Pour the dressing over the vegetable mixture and toss gently to coat evenly.
11
Add the dressed spaghetti to the vegetables and toss everything together thoroughly.
12
Chill the pasta salad in the refrigerator for at least 30 minutes before serving.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 271.5kcal

% Daily Value *
Total Fat 9.0g14%
Saturated Fat 2.0g10%
Cholesterol 0.0mg0%
Sodium 849.7mg36%
Total Carbohydrate 37.5g13%
Dietary Fiber 5.6g23%
Sugars 4.1g
Protein 10.1g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, serve this dish chilled. It can be prepared up to 4 hours in advance.

If you prefer a milder flavor, reduce the amount of hot chili oil or omit it entirely.

You can substitute the snow peas with snap peas or blanched broccoli florets for variety.

Ensure cucumbers are thoroughly drained after cutting to prevent the dressing from becoming watery.

Keywords: asian, cold, cucumber, garlic, green onion, noodle, pasta salad, parsley, sesame, soy sauce, spaghetti, snow peas, vegan, vegetable, vinegar, weeknight

Read it online: https://www.chefs-mate.com/recipe/oriental-spaghetti/