Cold Sesame Noodles with Cucumber and Carrot

Steps

1. Bring a large pot of water to a

   boil (how to boil)

   Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoid

   and cook the noodles until just tender.
   ⏱ Boil noodles: 8 min
2. Drain the noodles and rinse them under cold water until cool. Shake off as much water as you can.
3. Toss the noodles with 1 teaspoon of the sesame oil so they don't stick.
4. In a large bowl,

   whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the tahini, soy sauce, vinegar, remaining sesame oil, maple syrup, ginger, garlic and chili garlic sauce.
5. Whisk in the warm water a tablespoon at a time until the sauce is smooth and pourable.
6. Add the noodles to the bowl and toss until coated.
7. Top with the cucumber, carrot, green onions and sesame seeds.

Tap an underlined word for how to do it, or see all techniques.

Tips

• For gluten-free, use rice noodles and tamari, and check the label of the chili sauce.
• Add cubed baked tofu or shelled edamame to make it heartier.

Storage

Refrigerate up to 3 days. The sauce thickens in the fridge; loosen with a splash of water before serving.

Make ahead

Make the sauce and cut the vegetables up to 2 days ahead. Toss with freshly cooked noodles.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: cucumbers (June to September), carrots (September to March).