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Cold Sesame Noodles with Cucumber and Carrot

Ingredients · Serves 4 · Prep 15 min · Total 25 min

  • Noodles
  • 12 oz lo mein noodles or spaghetti, dried; check the label for egg-free
  • Sauce
  • ¼ cup tahini or peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil, divided
  • 1 tbsp maple syrup
  • 1 tbsp fresh ginger, finely grated
  • 1 clove garlic, finely grated
  • 1 tsp chili garlic sauce (optional)
  • 3 tbsp warm water
  • Toppings
  • 1 medium cucumber, cut into thin matchsticks
  • 1 medium carrot, shredded
  • 3 green onions, thinly sliced
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Cold Sesame Noodles with Cucumber and Carrot

Ingredients, continued

  • Toppings (continued)
  • 1 tbsp sesame seeds, toasted
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Cold Sesame Noodles with Cucumber and Carrot

Steps

  1. Bring a large pot of water to a boil and cook the noodles until just tender.
  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 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.
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Cold Sesame Noodles with Cucumber and Carrot

Steps, continued

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