This is my favorite cold dish, hands-down. If I ever said that about some other recipe, I didn’t really mean it. This pasta has an incredible flavor that’s pretty hard to beat.
It looks innocent enough, with the bits of shredded carrot, chopped cucumber, and sliced scallion. But that first mouthful will knock your socks off.
I found this recipe online somewhere in the early months of our marriage while desperately fishing around for something to serve for Shabbos lunch. When I realized what a gem this was, I made a mental note to make it for meals with guests — and it’s been a winner every time.
One of my best friends was in Israel recently for a visit and came over for most of a Sunday. I had just one chance to show off my “married cooking” and decided to go with this pasta and a quick veggie salad for lunch. And yes, it was a hit once again.
The flavor is brought out by several hours of chilling, so for best results, make this a day in advance and take out of the fridge a few minutes before serving to give it a good toss.
Oh, and one note: Even if you think a whole bag of pasta is too much for your crowd, I suggest you make the full amount. I don’t know about you, but I certainly wouldn’t mind a bowl of this every day for a week.
From the magical source called Somewhere Online
- 6 scallions, sliced
- 2 large cucumbers
- 1 cup low-sodium soy sauce
- ½ cup milk
- ½ cup rice vinegar
- ½ cup unsweetened peanut butter (any variety)
- 4 garlic cloves, minced
- 1 tsp sesame oil
- ½ tsp salt
- 1 pack angel hair pasta, cooked and drained
- 8 oz. shredded carrots
- sesame seeds, to garnish
1. Peel cucumbers and slice in half lengthwise, removing seeds. Cut cucumber halves into moon-shaped slices and set aside.
2. Whisk together soy sauce, milk, rice vinegar, peanut butter, garlic, sesame oil, and salt in a small bowl.
3. Pour freshly cooked pasta into a large serving bowl. Add soy sauce mixture and mix well. Add cucumbers, carrots, and scallions and toss again.
4. Cover and chill overnight. Mix very well and garnish with sesame seeds before serving.