Chilled Spaghetti (Japanese influence) - Recipe

Ok, so this is not much of an original Japanese-influenced dish, one day you've opened your fridge and figured you'd probably need to make a trip to the supermarket. It's late and you can't be bothered, at the same time you don't exactly feel like abusing your taste buds then what do you do... You have some mint leave, smoked salmon, cheese, lemon, some ham, some dead looking lettuce...you know you won't be satisfied with a sandwich, anyways there's no bread in the house. You just have to get creative~~~ hey, let's make chilled spaghetti! Haha, in fact I've got another version I called "italian influenced", I'm pop the recipe up when I am feeling less lazy. Or maybe when I have sth to celebrate like getting 3.6 for my GPA...(being sarcastic, a British thing, please excuse me if u dun get it). So with this recipe you can just be creative and throw in what you wish as long as it suit your taste!

Ingredients:

• 2 portion of spaghetti (I have a spaghetti measurer, don’t ask…it’s my mum’s!)


• Small pack of Smoked Salmon (the fatter the better)


• Mint leave


• 2 tablespoons Soy Sauce


• 2 tablespoons Balsamic Vinegar


• 1 tablespoon Lemon Juice


• 1 tablespoon Sugar


• 2 teaspoons Sesame Oil


• 1 tablespoon Olive Oil


• 1 tablespoon Sesame

Directions:

1. Boil water in saucepan / pot to cook spaghetti, once cooked (abt 7-8mins) then drained.


2. Cool spaghetti in iced water after cooked then drain, make sure spaghetti is cooled otherwise, please repeat the step by putting it into iced water


3. Then pop it into the fridge for now


4. Sliced Mint leave (about a handful) for later use


5. Sliced the Salmon, put aside for later use


6. Prepare the sauce by putting all ingredients soy sauce, balsamic vinegar, lemon juice, sugar, sesame oil, olive oil and sesame, stir it well until mixed.


7. Take out the spaghetti from the fridge, pout in the sauce to mix, sprinkle on top with mint leave and salmon, mixed the ingredients in as well.


8. Garnish with some more mint leave on top.