10-Minute Cold Sesame Noodles with Pickled Cucumbers
Rated 5.0 stars by 3 users
Category
Lunch, Dinner, Salad
Servings
4
Cook Time
10 minutes
Ingredients
2 large cloves garlic, minced
1/2 thumb ginger, minced (about 1 tsp minced ginger)
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1/4 cup + 1 Tbsp Soom Premium or Organic Tahini
1 Tbsp soy sauce or tamari
1 Tbsp maple syrup or honey
1/2 Tbsp rice vinegar
3-4 Tbsp water, or more to reach desired consistency
8 oz noodles of choice (we used udon)
½ scallion, whites and greens chopped
toasted sesame seeds
fresh cilantro
sliced red bell peppers
Slice of lime
Sriracha
1 large english cucumber or 4 Persian cucumbers, sliced thinly
1 tsp sesame oil
1/4 cup rice vinegar
½ Tbsp soy sauce or tamari
1 tsp sugar
optional: ¼ teaspoon gochugaru chili flakes
For the Sesame Noodles
optional toppings:
For the Pickled Cucumbers
Directions
For the Pickled Cucumbers
In a bowl, combine the rice vinegar, soy sauce, sugar, and sesame oil and mix.
Add the cucumbers to the bowl with the marinade and mix to combine.
Sprinkle gochugaru chili flakes if you want a little heat. Let sit 10-15 minutes before serving. The cucumbers can be made up to 24 hours in advance.
For the Sesame Noodles
Cook 8oz noodles of choice according to the manufacturer's instructions. Once finished cooking, rinse under cold water and set aside.
Make the sesame sauce. In a medium bowl, mix all sauce ingredients and whisk to combine. Start with 3 Tbsp water, and add an additional teaspoon at a time until desired consistency is reached.
Add cooked noodles to the bowl with the sauce and toss to incorporate.
Serve with pickled cucumbers, toasted sesame seeds, fresh cilantro, sliced red bell peppers, and Sriracha for heat. Enjoy!
Recipe Note
Recipe Photography: Angelica Oles
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