Cold Spaghetti with Ginger Sauce and Japanese Style

  • Yield : 1
  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 15m

The cold dish is fresh and special.


  • Spaghetti 300g
  • Extra Virgin Oliver Oil 2 tbsps
  • Dried Anchovy 40g
  • Red Salmon Roe 90g
  • Salmon Roe 30g
  • Seaweed(shredded) some
  • Salt 2 tbsp
  • Noodle Sauce
  • Ginger 10g
  • Light Soy Sauce 4 tbsps
  • Water 200ml
  • Virgin Oliver Oil 4 tbsps


Step 1

Boil a pot of hot water, add 2 tbsp salt. Follow the instruction of the package cook the spaghetti until soft. Rinse the cooked spaghetti. Add 2 tbsps of oliver oil, stir well and allow to cool.

Step 2

Peel the ginger and grate. Pour 4 tbsps of oliver oil, 4 tbsps of light soy sauce, 200ml water and grated ginger into a bowl, stir well to make the sauce.

Step 3

Add dried anchovy and salmon flake on the top of spaghetti, pour the noodle sauce and mix.

Step 4

To serve with sprinkle the salmon roe and shredded seaweed.

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