Special Diet Notes: Cold Vegan Sesame Noodles
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, plant-based, vegan, and vegetarian.
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
- 8 ounces soba noodles (use Eden buckwheat soba 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!