Hannah Kaminsky, My Sweet Vegan ~ This recipe is very versatile of course, so it would be a breeze to invent your own creation with this as a jumping off point- Go crazy with veggies, use whatever you like or have in the house, or throw in some chunks of baked tofu, or perhaps some shelled edamame as well! A tasty and easy meal no matter how you do it, this is one that’s good to have on hand all summer long.

Cold Sesame Noodles

7 - 8 Ounces Soba Noodles or Spaghetti [usen eden buckwheat soba noodles or other gluten-free noodles for gluten-free]

1/3 Cup Tahini
3 Tablespoons Soy Sauce [use wheat-free tamari for gluten-free]
1 Tablespoon Rice Vinegar
1/4 Cup Water
1 Garlic Clove
1/2 Inch Fresh Ginger Root
1 Teaspoon Brown Sugar
1/2 - 1 Teaspoon Red Pepper Flakes
1 Carrot
1 Zucchini

2 Tablespoons Toasted Sesame Seeds
2 Tablespoons Chopped Chives

Cook the noodles as you normally would, drain, and rinse with cold water. Set aside.

In a large bowl, whisk together the tahini, soy sauce, vinegar, and water. Finely mince the garlic and ginger before stirring them in as well, along with the sugar and pepper. Dump the noodles into the bowl and toss them so that they’re all thoroughly coated with sauce. Peel your carrot and julienne it, along with the zucchini, before tossing them into the bowl and mixing again. Cover with plastic wrap and throw the whole thing into your refrigerator until you’re ready to serve. It will last 2 or 3 days, but the sauce will become thicker/dryer as it grows older, so you may want to stir in extra water if that’s the case.

When you’re ready to eat, just sprinkle sesame seeds and fresh chives over the top. Done!

(Makes 4 Servings)

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