Creamy sesame noodles tossed with cucumber, carrots, and herbs for a light, 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 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, for serving
# Directions:
01 - Boil noodles in a large pot following manufacturer's directions until al dente. Drain thoroughly and rinse with cold water to chill. Toss with 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, garlic, and ginger. Gradually add water until the sauce is silky and pourable.
03 - Divide chilled noodles among serving bowls. Generously drizzle sesame sauce over noodles.
04 - Top noodles with cucumber, carrots, and spring onions. Sprinkle with toasted sesame seeds, chopped cilantro, and optional chili.
05 - Serve immediately with lime wedges on the side for squeezing.
