Chinese · Lunch
Cold Sesame Noodles
Chilled wheat noodles tossed in a nutty sesame-soy dressing with black vinegar, chili oil and garlic, finished with cucumber, scallion and crushed peanuts. A quick vegetarian noodle dish built on toasted sesame paste and tahini richness, served cold as a refreshing weekday plate with no cooked protein beyond the noodles themselves.
$3
12 minsPrep
6 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
478Calories
15.8gProtein
22.6gFat
55.4gCarbs
9.9gSugar
5.8gFiber
1215mgSodium
25mgChol
3.7gSat Fat
430mgPotassium
90mgCalcium
3.6mgIron
0.1mcgVitamin B12
4.5mgVitamin C
vegetarian
gluten-free-adaptable
low-cholesterol
high-fiber
rich-umami
all-time-classics
quick-lunch
vegetarian
Instructions
1
Prep
Slice the cucumber into matchsticks, mince the garlic, slice the scallion, and crush the peanuts, setting each aside.
2
Boil
Cook egg noodles in salted boiling water over high heat for 3–4 minutes until tender with a slight bite.
3
Drain
Drain the noodles and rinse under cold water 30 seconds until fully cooled, then toss with sesame oil to prevent clumping.
4
Whisk
In a small bowl, whisk tahini, soy sauce, sesame oil, garlic, black vinegar, sugar, chili oil and water until smooth and pourable.
5
Chill
Rest the dressing and noodles separately in the fridge for 10 minutes until flavors settle.
6
Toss
Pour the dressing over cold noodles in a bowl and toss thoroughly with tongs until every strand is coated and glossy.
7
Plate
Pile dressed noodles into a serving bowl and top with cucumber matchsticks, sliced scallion and crushed peanuts.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g egg noodles, dry
- 3 tbsp3 tbsp tahini
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
- 2 tsp2 tsp black vinegar
- 2 tsp2 tsp sugar
- 1 tsp1 tsp chili oil
- 11 cucumber
- 22 scallion
- 2 tbsp2 tbsp roasted peanuts
- 2 tbsp2 tbsp water, to loosen the dressing
