Chilled noodles in sesame sauce with crisp cucumber, carrots, and herbs—fresh, light, and full of flavor.
# What You'll 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 & 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 - Cook the noodles following the package instructions. After draining, rinse them thoroughly in cold water until well chilled. Toss with 1 teaspoon sesame oil to prevent sticking.
02 - In a medium bowl, whisk together tahini or peanut butter, soy sauce, rice vinegar, honey or maple syrup, toasted sesame oil, garlic, ginger, and 2 tablespoons water. Gradually add an additional tablespoon of water as needed until the sauce is smooth and pourable.
03 - Divide the chilled noodles among four serving bowls. Generously drizzle with the prepared sesame sauce.
04 - Arrange cucumber, carrots, and spring onions over the noodles. Finish with sesame seeds, cilantro, and sliced red chili if desired.
05 - Serve immediately with lime wedges on the side for squeezing.
