Chilled noodles tossed in sesame sauce with cucumber and fresh herbs—easy, flavorful, and ideal for summer.
# 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, finely 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 a large pot of boiling water following package directions. Drain and rinse under cold running water until thoroughly chilled. Toss 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 ginger. Incorporate 2 tablespoons water and add additional water as needed until the sauce achieves a smooth, pourable consistency.
03 - Divide cold noodles evenly among four serving bowls. Drizzle each portion generously with sesame sauce.
04 - Top noodles with cucumber, carrots, and spring onions. Sprinkle with toasted sesame seeds, chopped cilantro, and red chili if desired.
05 - Present lime wedges on the side for squeezing over each bowl just before eating.
