Ramen-Style Chilled Spaghetti Salad

Ingredients

• 8 oz Spaghetti (regular durum wheat spaghetti)
• 1 tsp Baking soda (adds alkalinity to mimic ramen noodles)
• 4 qt Water (for cooking) (large pot of salted water)
• 2 tbsp Rice vinegar (mild, slightly sweet)
• 3 tbsp Soy sauce (regular light soy sauce)
• 1 tbsp Sugar (balances acidity)
• 1 tbsp Sesame oil (toasted flavor)
• 1 tbsp Lemon juice (freshly squeezed)
• 2 tbsp Water (for dressing) (adjusts dressing consistency)
• 1 pinch Salt (to taste)
• 1 tbsp Sesame seeds (ground or toasted)
• 1/2 medium Cucumber (cut into thin match‑stick strips)
• 1 medium Tomato (diced)
• 2 tbsp Cheese sauce (optional, drizzled on top)

Instructions

1. Prepare Alkaline Cooking Water

   Fill a large pot with 4 quarts of water, bring to a rolling boil, then stir in 1 tsp baking soda until dissolved.

   Time: PT5M

   Temperature: 100°C

2. Cook Spaghetti

   Add 8 oz spaghetti to the boiling water and cook according to the package directions plus 1 extra minute (usually 8‑9 minutes total).

   Time: PT7M

   Temperature: 100°C

3. Shock and Cool Noodles

   Drain the spaghetti in a colander and immediately rinse under cold running water for 1‑2 minutes until completely cool. Toss gently to remove excess water.

   Time: PT2M

4. Make the Dressing

   In a mixing bowl whisk together 2 tbsp rice vinegar, 3 tbsp soy sauce, 1 tbsp sugar, 2 tbsp water, 1 tbsp sesame oil, 1 tbsp fresh lemon juice, and a pinch of salt until the sugar dissolves.

   Time: PT3M

5. Dress the Noodles

   Add the cooled spaghetti to the bowl of dressing and toss until every strand is evenly coated.

   Time: PT2M

6. Prepare Toppings

   While the noodles are dressing, slice ½ cucumber into thin match‑stick strips and dice the tomato. Toast or grind 1 tbsp sesame seeds if not already toasted.

   Time: PT5M

7. Assemble the Salad

   Divide the dressed noodles among 4 serving bowls. Top each with cucumber strips, diced tomato, a drizzle of cheese sauce (optional), and a sprinkle of ground sesame seeds.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

10 g

Fiber

3 g

Ingredient Substitutions

• Instead of Spaghetti: Linguine, Fettuccine
• Instead of Rice vinegar: Apple cider vinegar
• Instead of Soy sauce: Tamari
• Instead of Sugar: Honey (use less)
• Instead of Sesame oil: Neutral oil + extra toasted sesame seeds
• Instead of Lemon juice: Lime juice
• Instead of Cucumber: Zucchini
• Instead of Tomato: Cherry tomatoes
• Instead of Cheese sauce: Shredded cheddar

Equipment Needed

• Large pot
• Colander
• Mixing bowl
• Whisk or fork
• Cutting board
• Chef's knife
• Measuring spoons
• Serving bowls or plates

Critical Steps — Do Not Skip

• Adding baking soda to the boiling water
• Cooking spaghetti for the exact time (+1 minute)
• Rinsing the noodles in cold water to stop cooking

Chef Tips from the Video

• For an extra ramen vibe, add a dash of dried seaweed (nori) flakes on top.
• If you like heat, stir in a teaspoon of chili oil into the dressing.
• Use a spiralizer for the cucumber to add visual interest.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Keep dressing separate if making ahead.

Freezer: Not recommended; texture will degrade.

Room temperature: Can sit at room temperature for up to 2 hours; discard after that.

Make-Ahead Tips

• Cook and cool the noodles a day ahead; store them dry in a zip‑top bag.
• Keep the dressing in a separate jar and toss together just before serving.