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Cold Sesame Noodles with Crunchy Vegetables

Hot-weather classic
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dinner, Lunch
Cuisine: California
Keyword: Pasta
Servings: 4 servings
Calories: 467kcal

Ingredients

  • 4 cups raw, crunch vegetables snap peas, bell peppers; chopped
  • 12 oz fresh noodles Linguine or bucatini, for example
  • 2 tbsp toasted sesame oil
  • ½ cup tahini
  • 1 tbsp sugar
  • 3 tbsp soy sauce
  • 2 tsp fresh ginger minced or grated
  • 1 tbsp rice vinegar
  • 1 tsp hot sesame oil or more, to taste

Instructions

  • Bring a large pot of salted water to a boil. Prepare the vegetables by cleaning and chopping them into bite-sized pieces. Snap peas can be kept whole if not too large. Place vegetables in the fridge once cut.
  • Cook the noodles very quickly, following package directions. (Freshest pasta may only need 50-75 seconds). Rinse well in cold water. Toss with a few dashes of sesame oil. Store in a container in the fridge to keep cooling down.
  • Whisk together the sesame oil, tahini, sugar, soy sauce, ginger, vinegar, hot oil and ½ tsp freshly ground black pepper. Thin the sauce with 1-2 tbsp warm water until it’s the consistency of heavy cream. Store in the fridge.
  • When ready to eat a serving, toss the three things together – noodles, fresh veggies, sauce (¼ to ½ cup per serving).

Nutrition

Calories: 467kcal | Carbohydrates: 61g | Protein: 16g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 786mg | Potassium: 450mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1115IU | Vitamin C: 59mg | Calcium: 79mg | Iron: 6mg