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Creamy Sesame Noodle Salad (30 Minutes!)
6 servings
servings30 minutes
total timeIngredients
8 oz. brown rice udon noodles
1 large cucumber, peeling optional (we like peeling in stripes)
1/2 cup thinly sliced green onion (2 stalks yield ~1/2 cup)
1/2 cup loosely packed fresh cilantro leaves
1/3 cup roughly chopped roasted peanuts or cashews (lightly salted or unsalted)
1/4 cup soy sauce or tamari* (ensure gluten-free as needed)
3 Tbsp well-stirred tahini
2 Tbsp rice vinegar
1 ½ Tbsp maple syrup
1 Tbsp toasted sesame oil
1 Tbsp fresh lime juice
1 Tbsp minced fresh ginger
2 tsp minced garlic (2 cloves garlic yield ~2 tsp)
Directions
Cook noodles according to package instructions then rinse in cold water to cool them quickly and stop them from sticking together. Set aside to drain.
Meanwhile, whisk together all the sesame dressing ingredients in a large mixing bowl. Set aside.
Cut the cucumber in half lengthwise, then remove the seedy middle with a spoon. Cut into 2-3-inch (5-8 cm) matchsticks approximately the same width as cooked noodles.
Add the drained noodles and 3/4 of the sliced cucumbers to the dressing bowl and stir well to combine. Optionally, transfer to a serving platter.
Top with the remaining cucumber, green onions, cilantro, and chopped peanuts. Garnish with extra lime wedges (optional). Enjoy right away or chill for 30 minutes before serving. It’s delicious served with tempeh or grilled tofu or chicken skewers.
Best when fresh. Leftover salad will keep stored in the refrigerator for up to 2 days. Not freezer friendly.
Nutrition
Serving Size
1 cup
Calories
332 kcal
Total Fat
15.5 g
Saturated Fat
2.4 g
Unsaturated Fat
10 g
Trans Fat
-
Cholesterol
-
Sodium
679 mg
Total Carbohydrate
40.6 g
Dietary Fiber
4.5 g
Total Sugars
5.3 g
Protein
10.5 g
6 servings
servings30 minutes
total time