Chinese · Lunch
Cold Noodle Salad with Sesame Sauce (Low-Calorie)
Chilled wheat noodles are tossed in a light sesame-soy dressing made with tahini thinned by rice vinegar and warm water, then topped with cucumber, carrot and scallion. The dish keeps the nutty, savory-sweet character of the classic while cutting calories through smaller sesame paste and sugar amounts.
$3
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
381Calories
12.9gProtein
10.2gFat
62.1gCarbs
9.1gSugar
3.9gFiber
1158mgSodium
0mgChol
1.6gSat Fat
340mgPotassium
78mgCalcium
3.1mgIron
0mcgVitamin B12
7.2mgVitamin C
vegetarian
low-calorie
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Julienne the cucumber and carrot, thinly slice the scallion, and mince the garlic; set aside.
2
Boil
Cook wheat noodles in salted boiling water over high heat for 4 to 5 minutes until tender but firm.
3
Chill
Drain noodles and rinse under cold water 1 minute until cooled, then refrigerate separately from sauce for 10 minutes.
4
Whisk
In a small bowl, whisk tahini, soy sauce, rice vinegar, garlic, sesame oil, honey and warm water until smooth.
5
Toss
Add noodles to sauce and toss with tongs until evenly coated and glossy, working quickly to prevent gluiness.
6
Plate
Pile dressed noodles on a plate, scatter cucumber, carrot and scallion over top, finish with sesame seeds and chili oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.4 oz210g dry wheat noodles
- 2 tbsp32g tahini
- 2 tbsp30ml soy sauce
- 2 tsp2 tsp rice vinegar
- 1 clove1 clove garlic
- 1 tsp1 tsp sesame oil
- 2 tsp2 tsp honey
- 4 tbsp60ml warm water
- 11 cucumber (about 50g)
- 4 tbsp4 tbsp carrot
- 22 scallion
- 1 tsp1 tsp toasted sesame seeds
- 1/2 tsp1/2 tsp chili oil (optional)
