Cold Sesame Noodles

Ingredients for 3 or 4 servings

4 cups chopped crunchy vegetables: snow peas, bell peppers, cucumbers, scallions, broccoli, shredded beets

12 ounces noodles: soba or whole wheat linguine or spaghetti 

2 tablespoons sesame oil (you can sub olive, but the sesame oil does boost the taste)

½ cup tahini, peanut butter or a combination

1 tablespoon honey

3 tablespoons tamari or soy sauce

1 tablespoon minced fresh ginger (finely chop or use a grater)

1 clove minced or crushed garlic

1 tablespoon rice or apple cider vinegar

hot sesame oil or sriracha sauce to taste

salt and pepper to taste

extras: sesame seeds, cilantro leaves, a wedge of fresh lime

  1. Prepare the vegetables: trim, seed, peel as necessary and cut into bite-size pieces. You can blanch peas or broccoli for a brighter color - drop in boiling water for a minute or two, then cool.
  2. Cook the noodles to al dente, then rinse under cold water, and toss with a little sesame oil.
  3. Whisk together the sauce ingredients, and thin with a little hot water until it’s still thick, but pourable.
  4. Toss the noodles, veggies and sauce together. Top with sesame seeds, cilantro leaves and/or a squeeze of lime for a little extra boost.