Nutty sesame noodles with cooling cucumber, fresh herbs, and quick prep. Ideal for summer lunches and easy meals.
# What You Need:
→ Noodles
01 - 10 ounces 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 and 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, to serve
# How To Make:
01 - Bring a large pot of water to a rolling boil. Add noodles and cook according to package directions until al dente. Drain and rinse thoroughly under cold water until fully chilled. Toss noodles 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, finely grated garlic, grated ginger, and 2 tablespoons water. Gradually whisk in additional water, as needed, until the sauce achieves a smooth, pourable consistency.
03 - Distribute the cold noodles evenly among four serving bowls. Generously drizzle each bowl with the prepared sesame sauce.
04 - Arrange cucumber, carrots, and spring onions over each bowl. Garnish with toasted sesame seeds, chopped cilantro, and sliced red chili if desired.
05 - Present lime wedges alongside each bowl for squeezing before eating.
