Sesame noodles with cucumber, carrot, tangy sauce, cilantro, and lime. Refreshing, quick summer lunch.
# Required Ingredients:
→ Noodles
01 - 10 oz thin wheat noodles or soba noodles
02 - 1 teaspoon sesame oil
→ Sesame Sauce
03 - 3 tablespoons tahini or smooth peanut butter
04 - 2 tablespoons low-sodium soy sauce
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon honey or maple syrup
07 - 1 tablespoon toasted sesame oil
08 - 1 clove garlic, finely grated
09 - 1 teaspoon fresh ginger, grated
10 - 2–3 tablespoons water, as needed
→ Vegetables & Toppings
11 - 1 large cucumber, julienned or thinly sliced
12 - 2 medium carrots, julienned
13 - 3 spring onions, thinly sliced
14 - 2 tablespoons toasted sesame seeds
15 - 1 small bunch fresh cilantro, chopped
16 - 1 small red chili, thinly sliced (optional)
17 - Lime wedges, to serve
# Preparation Steps:
01 - Cook noodles in a large pot of boiling water following package instructions. Drain thoroughly and rinse well under cold water until chilled. Toss with 1 teaspoon sesame oil to prevent sticking.
02 - In a mixing bowl, whisk together tahini or peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, grated garlic, grated ginger, and 2 tablespoons water. Gradually incorporate more water if needed until the sauce reaches a smooth and pourable consistency.
03 - Arrange chilled noodles evenly in serving bowls. Drizzle each portion generously with sesame sauce.
04 - Top each bowl with cucumber, carrots, and spring onions. Garnish with toasted sesame seeds, chopped cilantro, and sliced chili as desired.
05 - Present with lime wedges alongside for squeezing prior to eating.
