A creamy sesame sauce blends with crunchy vegetables and soft noodles, creating a fresh, cool main dish.
# What You'll Need:
→ Noodles
01 - 12 oz wheat noodles or spaghetti
02 - 1 tbsp sesame oil
→ Sauce
03 - 4 tbsp tahini or Chinese sesame paste
04 - 2 tbsp smooth peanut butter
05 - 3 tbsp low-sodium soy sauce
06 - 2 tbsp rice vinegar
07 - 1 tbsp honey or maple syrup for vegan option
08 - 1 tbsp toasted sesame oil
09 - 2 cloves garlic, finely grated
10 - 1 tbsp fresh ginger, grated
11 - 1 to 2 tsp chili oil, optional
12 - 3 to 5 tbsp cold water, to adjust consistency
→ Vegetables & Toppings
13 - 1 medium cucumber, julienned
14 - 2 medium carrots, julienned
15 - 2 spring onions, thinly sliced
16 - 2 tbsp toasted sesame seeds
17 - 1 handful fresh cilantro, chopped
18 - Crushed roasted peanuts, optional
19 - Lime wedges, optional
# How To Make It:
01 - Boil noodles according to package instructions. Drain and rinse under cold water until fully cooled. Toss with 1 tablespoon sesame oil to prevent sticking.
02 - In a bowl, whisk tahini, peanut butter, soy sauce, rice vinegar, honey or maple syrup, toasted sesame oil, grated garlic, grated ginger, and chili oil if using. Slowly add cold water to reach a smooth, creamy, and pourable consistency.
03 - Place the noodles in a large bowl. Pour the sauce over and toss gently to coat all noodles evenly.
04 - Divide noodles into serving bowls. Top with julienned cucumber and carrots, sliced spring onions, toasted sesame seeds, chopped cilantro, and crushed peanuts if desired. Serve with lime wedges on the side.
05 - Refrigerate for 10 to 15 minutes to enhance flavors, or serve immediately for a fresh taste.
