Noodles tossed with sesame sauce, cucumber, carrots, and herbs for a cooling, vibrant summer meal.
# Needed ingredients:
→ 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 - Prepare noodles in a large pot of boiling water according to package directions. Drain thoroughly and rinse under cold running water until fully chilled. Toss noodles with sesame oil to prevent sticking.
02 - In a mixing bowl, combine tahini or peanut butter, soy sauce, rice vinegar, honey or maple syrup, toasted sesame oil, grated garlic and ginger. Add two tablespoons water and whisk until smooth and pourable; add more water as needed for desired consistency.
03 - Divide chilled noodles among serving bowls. Generously drizzle sesame sauce over the noodles.
04 - Arrange cucumber, carrots, and spring onions over noodles. Sprinkle with toasted sesame seeds, chopped cilantro, and chili if using.
05 - Accompany bowls with lime wedges for squeezing over the top before eating.
