Cold Sesame Noodle Bowl Cucumber

# Components:

→ Noodles

01 - 10 oz thin wheat noodles or soba noodles

02 - 1 teaspoon sesame oil

→ Sesame Sauce

03 - 3 tablespoons tahini or smooth peanut butter

04 - 2 tablespoons low-sodium soy sauce

05 - 1 tablespoon rice vinegar

06 - 1 tablespoon honey or maple syrup

07 - 1 tablespoon toasted sesame oil

08 - 1 clove garlic, finely grated

09 - 1 teaspoon fresh ginger, grated

10 - 2–3 tablespoons water, as needed

→ Vegetables & Toppings

11 - 1 large cucumber, julienned or thinly sliced

12 - 2 medium carrots, julienned

13 - 3 spring onions, thinly sliced

14 - 2 tablespoons toasted sesame seeds

15 - 1 small bunch fresh cilantro, chopped

16 - 1 small red chili, thinly sliced (optional)

17 - Lime wedges, for serving

# Directions:

01 - Prepare noodles in a large pot following package directions. Drain and rinse thoroughly under cold water until chilled. Toss noodles with sesame oil to keep them from sticking.

02 - Whisk together tahini or peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, garlic, ginger, and two tablespoons water in a mixing bowl. Add additional water as needed until the sauce has a smooth and pourable consistency.

03 - Arrange the cooled noodles evenly in serving bowls. Generously drizzle the sesame sauce over the noodles.

04 - Top the noodles with cucumber, carrots, spring onions, toasted sesame seeds, chopped cilantro, and red chili if desired.

05 - Serve immediately with lime wedges on the side for squeezing.

# Expert Advice:

01 -

The sesame sauce becomes velvety and addictive—like a secret ingredient that makes leftovers vanish.
Chilled noodles paired with cucumber are so refreshing that you'll crave this bowl during hot spells.

02 -

If you skip thoroughly rinsing the noodles, they clump together and lose that cold, slippery appeal.
Adjusting water in the sauce in small increments lets you find your perfect creamy consistency—too much dilutes flavor.

03 -