Cold Sesame Noodles With Crunchy Vegetables

• Saltsalt
• 4 cups chopped fresh crunchy raw vegetables: snow peas, bell peppers, cucumbers, scallions
• 12 ounces fresh Chinese egg noodles or long pasta like linguinelinguine
• 2 tablespoons dark sesame oiloil
• 1/2 cup tahini, peanut butter or a combinationtahini
• 2 tablespoons sugarsugar
• 3 tablespoons soy sauce, or to taste
• 1 teaspoon minced fresh ginger (optional)ginger
• 1 tablespoon rice or white wine or other vinegarvinegar
• Hot sesame oil or Tabasco sauce to taste
• 1/2 teaspoon freshly ground black pepper, or more to taste

1. 01Bring 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.
2. 02Cook 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.
3. 03Whisk 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 1/4 to 1/2 cup per serving; store as desired.
4. 04When you’re ready to eat, toss a portion of the noodles and a portion of the vegetables; top with sauce and stir to coat.

Calories

673 kcal

Protein

21 g

Fat

28 g

Saturated fat

5 g

Carbs

88 g

Fiber

7 g

Sugar

14 g

Sodium

686 mg

Cholesterol

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