Chilled noodles, creamy sesame sauce, cucumber and herbs create a refreshing, vibrant vegetarian summer meal.
# 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 soy sauce, low-sodium preferred
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 - Cook noodles in boiling water as per package instructions until tender. Drain thoroughly and rinse under cold water to completely chill. Combine with 1 teaspoon sesame oil to prevent sticking.
02 - In a mixing bowl, whisk together tahini (or peanut butter), soy sauce, rice vinegar, honey or maple syrup, toasted sesame oil, grated garlic, and grated ginger with 2 tablespoons water. If necessary, add additional water in small increments until the sauce achieves a smooth and pourable consistency.
03 - Distribute cold noodles evenly between serving bowls. Generously drizzle with sesame sauce.
04 - Arrange cucumber, carrots, and spring onions over the noodles. Sprinkle with toasted sesame seeds, chopped cilantro, and sliced chili if desired.
05 - Accompany each bowl with lime wedges for squeezing just before eating.
