One of my favorites as a little kid, this would be ideal for a quick asian summer noodle salad or an accompaniment for an asian themed dinner party. It's easy to whip together and you may even have everything on hand. There are some different options that you can use to modify based upon personal preferences.
4 Tablespoon Soy Sauce (or Tamari)
2 Tablespoon + 2 teaspoon Fish Sauce (strong preference for Red Boat)
2 clove garlic, chopped
4 teaspoon sesame oil
4 Tablespoon water
1 lb thin spaghetti pasta (I like Barilla)
2 teaspoon salt
3 scallion, chopped
2 Tablespoon peanut butter, almond butter or sunflower butter
1/4 cup crushed peanuts
3 Tablespoons sesame seeds
3 english cucumbers, julienne and cut in 2-3 inch sections
Mix together soy sauce, fish sauce, garlic, sesame oil and water. If you want to add peanut butter, use a hand mixer to mix it smooth. Boil water and cook the spaghetti. Once al dente, move to strainer, run cold water to cool and strain. Place noodles in bowl and mix with sauce. Add salt to taste. Add optional toppings such as scallion, peanuts, sesame seeds.
If you like a crunchy cucumber:
Mix the julienne cucumbers to the noodles at the end
If you want a softer cucumber that is textured like the noodle:
Put your julienne cucumbers in a strainer. sprinkle a little salt. Let it sit for 5 minutes. Squeeze cucumber to drain water. Add to your noodles.