Chilled noodles, sesame dressing, and crisp veggies combine for a refreshing, hearty salad with a flavorful kick.
# What You’ll Need:
→ Noodles
01 - 250 g dried wheat noodles or spaghetti
02 - 1 teaspoon sesame oil
→ Vegetables
03 - 1 cup julienned carrots
04 - 1 cup thinly sliced cucumber
05 - 1 red bell pepper, thinly sliced
06 - 2 spring onions, sliced
07 - 2 tablespoons chopped fresh cilantro (optional)
→ Sesame-Soy Dressing
08 - 3 tablespoons toasted sesame oil
09 - 3 tablespoons soy sauce (or tamari for gluten-free)
10 - 1.5 tablespoons rice vinegar
11 - 1 tablespoon smooth peanut butter or tahini
12 - 2 teaspoons honey or maple syrup
13 - 1 clove garlic, minced
14 - 1 teaspoon freshly grated ginger
15 - 0.5–1 teaspoon chili flakes or chili oil (to taste)
→ Garnish
16 - 2 tablespoons toasted sesame seeds
17 - Extra spring onions and cilantro, for serving
# How to Make It:
01 - Boil noodles in a large pot of salted water according to the package instructions. Drain thoroughly and rinse under cold water until completely cool. Toss noodles with 1 teaspoon sesame oil to prevent clumping.
02 - While noodles cool, julienne the carrots and slice the cucumber, red bell pepper, and spring onions. Chop cilantro if using.
03 - In a mixing bowl, whisk together toasted sesame oil, soy sauce (or tamari), rice vinegar, peanut butter or tahini, honey or maple syrup, minced garlic, grated ginger, and chili flakes or oil until smooth and fully emulsified.
04 - In a large bowl, combine the cooled noodles, prepared vegetables, and dressing. Toss thoroughly until noodles and vegetables are evenly coated.
05 - Transfer to a serving platter or individual bowls. Garnish with toasted sesame seeds and additional spring onions and cilantro. Serve immediately or refrigerate for up to 2 hours to enhance the flavors.
