A refreshing and flavorful chilled noodle salad with vibrant vegetables and a tangy dressing.
Cook the spaghetti in boiling water until al dente, then drain and rinse under cold water.
Rinsing the noodles under cold water stops the cooking process and keeps them firm.
Prepare the vegetables by shredding the carrot, julienning the zucchini, slicing the bell pepper, and chopping the green onion.
Use a mandoline slicer for uniform vegetable cuts.
In a mixing bowl, whisk together the soy sauce, rice vinegar, sugar, grated ginger, and minced garlic to make the dressing.
Taste the dressing and adjust the sweetness or tanginess to your preference.
Combine the cooked spaghetti and prepared vegetables in a large bowl.
Ensure the noodles are well-drained to prevent the salad from becoming watery.
Pour the dressing over the noodle and vegetable mixture and toss well to coat evenly.
Toss gently to avoid breaking the noodles.
Chill the salad in the refrigerator for at least an hour to let the flavors meld.
Cover the salad to prevent it from absorbing other odors in the fridge.
Before serving, garnish the salad with chopped peanuts and fresh cilantro.
Add the garnishes just before serving to maintain their freshness.
