Sesame Noodles · Cold with Crunchy Vegetables

Cold Sesame Noodles with Cucumber and Carrot

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Before you start

Gather your ingredients

12 oz lo mein noodles or spaghetti, dried; check the label for egg-free
¼ cup tahini or peanut butter
3 tbsp soy sauce
Swaps for soy sauce
Instead of soy sauce
- Tamari: The same amount. Richer and a little less salty.
- Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty.
More for soy sauce

Cooking for an allergy? Check every label.
2 tbsp rice vinegar
Swaps for rice vinegar
Instead of vinegar
- Apple cider or white wine vinegar: About ¾ the amount, plus a pinch of sugar. Rice vinegar is milder and slightly sweet; seasoned rice vinegar also has sugar and salt.
- Lemon or lime juice: The same amount. Fresh citrus flavor instead of vinegar's bite.
More for vinegar
1 tbsp toasted sesame oil, divided
1 tbsp maple syrup
Swaps for maple syrup
Instead of maple syrup
- Honey: The same amount. Thicker and sweeter, browns faster, and it isn't vegan.
- Agave syrup: The same amount. Sweeter, with no maple taste.
- Pancake syrup: The same amount. Sweeter and flatter in flavor (it is mostly corn syrup); fine on pancakes, not great in baking or glazes.
More for maple syrup
1 tbsp fresh ginger, finely grated
Swaps for fresh ginger
Instead of ginger
- Ground ginger: ¼ tsp ground for each 1 tbsp grated fresh. Warmer and less bright, with no zing.
- Ginger paste (jar or tube): The same amount. Close; slightly salty or sour from preservatives.
More for ginger
1 clove garlic, finely grated
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
More for garlic
1 tsp chili garlic sauce
3 tbsp warm water
1 medium cucumber, cut into thin matchsticks
1 medium carrot, shredded
3 green onions, thinly sliced
Swaps for green onions
Instead of green onions
- Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
- Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
- Leeks: The same amount, sliced thin. Milder and better cooked than raw.
More for green onions
1 tbsp sesame seeds, toasted

Step 1 of 7

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.

Step 2 of 7

Drain the noodles and rinse them under cold water until cool. Shake off as much water as you can.

Step 3 of 7

Toss the noodles with 1 teaspoon of the sesame oil so they don't stick.

Step 4 of 7

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.

Step 5 of 7

Whisk (how to whisk)

in the warm water a tablespoon at a time until the sauce is smooth and pourable.

Step 6 of 7

Add the noodles to the bowl and toss until coated.

Step 7 of 7

Top with the cucumber, carrot, green onions and sesame seeds.

All done

Enjoy!

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Ingredients

12 oz lo mein noodles or spaghetti, dried; check the label for egg-free
¼ cup tahini or peanut butter
3 tbsp soy sauce
Swaps for soy sauce
Instead of soy sauce
- Tamari: The same amount. Richer and a little less salty.
- Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty.
More for soy sauce

Cooking for an allergy? Check every label.
2 tbsp rice vinegar
Swaps for rice vinegar
Instead of vinegar
- Apple cider or white wine vinegar: About ¾ the amount, plus a pinch of sugar. Rice vinegar is milder and slightly sweet; seasoned rice vinegar also has sugar and salt.
- Lemon or lime juice: The same amount. Fresh citrus flavor instead of vinegar's bite.
More for vinegar
1 tbsp toasted sesame oil, divided
1 tbsp maple syrup
Swaps for maple syrup
Instead of maple syrup
- Honey: The same amount. Thicker and sweeter, browns faster, and it isn't vegan.
- Agave syrup: The same amount. Sweeter, with no maple taste.
- Pancake syrup: The same amount. Sweeter and flatter in flavor (it is mostly corn syrup); fine on pancakes, not great in baking or glazes.
More for maple syrup
1 tbsp fresh ginger, finely grated
Swaps for fresh ginger
Instead of ginger
- Ground ginger: ¼ tsp ground for each 1 tbsp grated fresh. Warmer and less bright, with no zing.
- Ginger paste (jar or tube): The same amount. Close; slightly salty or sour from preservatives.
More for ginger
1 clove garlic, finely grated
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
More for garlic
1 tsp chili garlic sauce
3 tbsp warm water
1 medium cucumber, cut into thin matchsticks
1 medium carrot, shredded
3 green onions, thinly sliced
Swaps for green onions
Instead of green onions
- Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
- Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
- Leeks: The same amount, sliced thin. Milder and better cooked than raw.
More for green onions
1 tbsp sesame seeds, toasted