So, I'll just live vicariously through you instead. Perfectly delicious (and preferrably) served cold, they're a great thing to have on hand in the fridge. I imagine I would be making multiple trips back to the refrigerator for "just one more bite." I imagine this would happen every 10 minutes like clockwork.
And just like that, the batch would be gone.
Enjoy and stay cool.
Adapted from a Food Network Kitchens Recipe
1 lb. spaghetti
2 tbsp. toasted sesame oil
1 garlic clove, peeled
1 (1-inch) piece, peeled fresh ginger
1/2 cup smooth peanut butter
1/4 cup soy sauce
2 tbsp. soy sauce
2 tbsp. dark brown sugar
1 tbsp. rice vinegar
3/4 tsp. crushed red pepper
1/4 cup hot water
1 kirby cucumber, halved and thinly sliced
6 scallions (white and green parts), sliced
1 large carrot, peeled and grated
(optional: 1 cup shredded rotisserie chicken)
Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti, and cook, stirring occasionally until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil.
To make the peanut sauce: in a blender, drop in the garlic and ginger while the motor is still running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then--with the blender running--slowly pour in the water.
To serve, toss the spaghetti with the peanut sauce, cucumbers, scallions, carrots, (and optional chicken). Chill and serve.
Serving Suggestion: A chilled, dry Riesling would be a fantastic pairing here.