Refreshing summer noodles with sesame sauce, cucumber and herbs. Quick, light, and full of flavor.
# 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, to serve
# Steps:
01 - Cook noodles in boiling water following package directions. Drain thoroughly and rinse under cold water until fully cooled. Toss noodles with 1 teaspoon sesame oil to prevent clumping.
02 - Combine tahini or peanut butter, soy sauce, rice vinegar, honey or maple syrup, toasted sesame oil, grated garlic, and ginger in a mixing bowl. Whisk until smooth, adding water gradually until desired consistency is achieved.
03 - Distribute chilled noodles among serving bowls. Pour sesame sauce generously over each portion.
04 - Arrange cucumber, carrots, and spring onions on top of noodles. Sprinkle with toasted sesame seeds, cilantro, and chili if preferred.
05 - Present with lime wedges for squeezing before eating.
