Cold Sesame Noodles With Crunchy Vegetables
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 4cups chopped fresh crunchy raw vegetables: snow peas, bell peppers, cucumbers, scallions
- 12ounces fresh Chinese egg noodles or long pasta like linguine
- 2tablespoons dark sesame oil
- ½cup tahini, peanut butter or a combination
- 2tablespoons sugar
- 3tablespoons soy sauce, or to taste
- 1teaspoon minced fresh ginger (optional)
- 1tablespoon rice or white wine or other vinegar
- Hot sesame oil or Tabasco sauce to taste
- ½teaspoon freshly ground black pepper, or more to taste
Nutritional analysis per serving (4 servings)
673 calories; 28 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 9 grams polyunsaturated fat; 88 grams carbohydrates; 7 grams dietary fiber; 14 grams sugars; 21 grams protein; 686 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil and salt it. Prepare the vegetables: trim, seed, peel as necessary and cut into bite-size pieces. Reserve in a container until ready to use.
- Step 2
Cook the noodles in the boiling water until tender but not mushy. When they’re done, rinse in cold water, then toss with a little sesame oil. Store in one or more containers.
- Step 3
Whisk together the sesame oil and tahini, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin the sauce with hot water until it’s about the consistency of heavy cream; you will need ¼ to ½ cup per serving; store as desired.
- Step 4
When you’re ready to eat, toss a portion of the noodles and a portion of the vegetables; top with sauce and stir to coat.
Private Notes
Comments
A good summer dish, but it needs some oomph, unless you prefer somewhat bland food. The hot sauce helps. I added a teaspoon of chili garlic sauce, a clove of fresh garlic, and a little more vinegar to the sauce. More ginger would help, too. I used only one teaspoon of sugar. I added cold chicken, and, like others suggested, I blanched the snow peas. Cold shrimp or drained tofu would work, too. An easy, tasty meal for hot days.
If you are taken by a cold noodle craze, it is worth investing in a Japanese mandolin, brand name Benriner. Any Asian shop will have several sizes behind the counter. It creates match stick slices of cukes, radishes, apples, pears, melons and carrots used as garnish on noodles. It is indispensable and inexpensive.
This was too salty, but otherwise the flavor was good. Less soy sauce next time. Also, I used about 2:1 sesame paste:peanut butter but the pb still dominated too much. I'll just use the tahini next time. And the fresh ginger added a lot.
puzzled why this is in the healthy section. it does have veggies but. it's fat+sodium+carbs+sugar.
Didn’t feel like cold noodles but it worked for hot just as well. I addded garlic, ghost pepper as well as tofu. Used 1/2 tahini 1/2 peanut butter. Tasty!
I love these "not really a recipe" items! I use them to create the dressing, and then add whatever noodles and veggies I happen to have handy. I made it recently with dried ramen noodles, packaged cabbage/carrot slaw, baby spinach, a sliced Persian cucumber, a sliced scallion, some minced ginger, garlic, & cilantro, a poached egg, and threw some unsalted roasted cashews on top before serving. Absolutely delicious!
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