Refreshing noodles with sesame sauce, cucumber, and vibrant herbs. Great for light summer meals and easy lunches.
# What You 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 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, to serve
# Directions:
01 - Bring a large pot of water to a boil. Add noodles and cook according to package directions. Drain well and rinse under cold running 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. Add additional water as needed until the sauce is smooth and pourable.
03 - Divide the chilled noodles among serving bowls. Drizzle generously with sesame sauce.
04 - Top each bowl with cucumber, carrots, and spring onions. Garnish with toasted sesame seeds, chopped cilantro, and sliced red chili if desired.
05 - Serve with lime wedges alongside for squeezing over before eating.
