A refreshing, light, and perfectly textured cold noodle dish. Using pasta instead of traditional noodles makes this foolproof for home cooks—the texture stays firm and non-sticky every time.

Servings: 2 | Prep time: 15 mins

Ingredients

• Vegetables: 1 cucumber (julienned), 1 small bunch of cilantro (cut into 1-inch lengths).
• Protein: 200g shrimp, 100g scallops (fresh preferred, frozen works too).
• Noodles: A handful of thin spaghetti.
• Aromatics: 1/4 onion (sliced), 1 small handful of Sichuan peppercorns.
• The Sauce Base: 2 tbsp pure sesame paste or natural peanut butter (no added sugar, chocolate, or sweeteners).
• Seasonings: Light soy sauce, rice vinegar,Sprite , chili powder (optional).
• Oil: Neutral oil with a high smoke point (e.g., peanut, canola, or flaxseed oil). Avoid butter.

Instructions

1. Prep the Ingredients

• Boil the shrimp and scallops until cooked. Drain well and set aside.
• Boil the spaghetti for 20 seconds less than the time recommended on the package (this ensures an al dente texture). Immediately rinse under cold water to stop the cooking, drain well, and set aside.

2. Make the Sesame/Peanut Sauce

• In a bowl, add 2 tbsp of pure sesame paste or natural peanut butter.
• Gradually add Sprite while stirring constantly in one direction. Continue until the mixture reaches a smooth, creamy consistency.
• Stir in 2 tbsp of light soy sauce and 3 tbsp of rice vinegar until well combined.

3. Prepare the Aromatic Soy "酱油汆" (Infused Oil)

• Heat oil in a pan over low heat. Add the Sichuan peppercorns and fry until fragrant. Remove and discard the peppercorns.
• Add the onion slices. Turn to medium heat and fry until golden brown. Remove and discard the onions.
• Carefully pour 2 circles of light soy sauce into the hot oil along the edge of the pan. Let it simmer for 15 seconds to infuse, then pour into a small bowl.

4. Assemble

• Place the noodles in a serving bowl. Top with cucumber, cilantro, shrimp, and scallops.
• Pour 3 tbsp of the sesame/peanut sauce and 2 tbsp of the infused soy oil over the noodles.
• Toss everything together. Sprinkle with chili powder to taste before serving.

Peggy’s Kitchen Tips

1. The Sauce: Always ensure your nut/seed butter is 100% pure. For a "Beijing classic" flavor, try a 2:8 ratio of sesame paste to peanut butter.
2. Noodle Hack: Spaghetti is the secret weapon for cold noodles—its texture prevents it from clumping, making it perfect for beginners.
3. Variations: Feel free to swap veggies (carrots, celery, or bean sprouts) or proteins (shredded chicken works great). Just ensure the vegetables are fresh and raw-friendly.
4. Vinegar Options: Rice vinegar is the standard, but Apple Cider Vinegar or Italian Balsamic Vinegar can add a gourmet twist if you're feeling adventurous.
5. Sichuan Peppercorns: Don’t skip these if you can help it! They add a unique, numbing aroma that defines this dish. They are pantry staples that last a long time.