Chilled noodles, sesame sauce, and fresh vegetables unite for a light Asian-inspired vegetarian main.
# What You'll Need:
→ Noodles
01 - 10 oz thin wheat noodles or soba noodles
02 - 1 teaspoon sesame oil
→ Sesame Sauce
03 - 3 tablespoons tahini or smooth peanut butter
04 - 2 tablespoons low-sodium soy sauce
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon honey or maple syrup
07 - 1 tablespoon toasted sesame oil
08 - 1 clove garlic, finely grated
09 - 1 teaspoon fresh ginger, grated
10 - 2 to 3 tablespoons water, as needed
→ Vegetables & Toppings
11 - 1 large cucumber, julienned or thinly sliced
12 - 2 medium carrots, julienned
13 - 3 spring onions, thinly sliced
14 - 2 tablespoons toasted sesame seeds
15 - 1 small bunch fresh cilantro, chopped
16 - 1 small red chili, thinly sliced (optional)
17 - Lime wedges, for serving
# How to Make It:
01 - Boil noodles in a large pot according to package directions. Drain then rinse thoroughly under cold running water until chilled. Coat with 1 teaspoon sesame oil to prevent sticking.
02 - In a mixing bowl, whisk tahini or peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, garlic, ginger, and 2 tablespoons water. Gradually add more water until the sauce is smooth and pourable.
03 - Divide cold noodles into serving bowls and generously drizzle with sesame sauce.
04 - Top with cucumber, carrots, and spring onions. Finish with toasted sesame seeds, chopped cilantro, and sliced chili if desired.
05 - Present with lime wedges on the side for squeezing. Enjoy immediately.
