Cold Vegan Sesame Noodles
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.
Author: Hannah Kaminsky
Serves: 4 servings
- 7 – 8 Ounces Soba Noodles or Spaghetti (usen eden buckwheat soba noodles or other gluten-free noodles for gluten-free)
- ⅓ Cup Tahini
- 3 Tablespoons Soy Sauce [use wheat-free tamari for gluten-free]
- 1 Tablespoon Rice Vinegar
- ¼ Cup Water
- 1 Garlic Clove
- ½ Inch Fresh Ginger Root
- 1 Teaspoon Brown Sugar
- ½ – 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!