I adore cold salads when it is too hot to cook. This is one of our favorites because it is so easy to make. The only hot part is boiling the noodles. Then it is stored in the fridge and served cold. I often make this in the early morning when it is cool outside and we eat it for the rest of the day as it warms up and nobody wants to turn on the stove. It has a lot of great flavor without being overly greasy or heavy like take-out Chinese food. Instead the noodles are lightly coated with sesame flavors, peanut butter and some lightly toasted seeds. I have more too hot to cook recipes I’ll be sharing in the coming weeks. I am curious, what are yours?
Cold Sesame Noodle Salad
adapted from Rachael Ray
1 tablespoons smooth peanut butter
2 tablespoons soy sauce
1 pinch cayenne pepper
1 tablespoon vegetable oil
1 teaspoon sesame oil
1 tablespoon sesame seeds
½ box spaghetti, or capellini, cooked and drained
In a small bowl whisk together the peanut butter, soy sauce, pepper, vegetable oil and sesame oil. Toss it with the noodles that are drained and still warm. Scatter the sesame seeds on top to garnish. Serve.