Cold Sesame Noodles

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Tossed in a creamy tahini peanut dressing, these quick & easy cold sesame noodles have shredded cabbage, carrots and cucumbers.

Prep Time10

Cook Time5

Total Time15

Course: Salads

Cuisine: Asian

Diet: Vegetarian

Servings:

Author: Paige Adams

Ingredients

For dressing

1 tablespoon minced fresh ginger
1 garlic clove, minced
Pinch of kosher salt
1/4 teaspoon black pepper
1 tablespoon tahini
1 tablespoon peanut butter
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoon toasted sesame oil
1 teaspoon chili crisp

For noodles

6 ounces Chinese egg noodles
3 cups coleslaw mix
2 Persian cucumbers, cut into matchsticks
3 scallions, thinly sliced
2 tablespoons toasted sesame seeds

Instructions

For the dressing, whisk the ginger, garlic, salt, pepper, tahini, peanut butter, soy sauce, rice vinegar, sesame oil and chili crisp in a small bowl.
Cook the noodles according to package instructions in a large pot of salted boiling water. Drain them in a colander and rinse with cold water.
In a large bowl, combine the noodles, coleslaw mix, cucumbers, scallions and sesame seeds.
Pour the dressing into the noodles, tossing to combine.

Notes

Udon noodles, rice noodles, soba noodles or whole-wheat spaghetti can be substituted for the egg noodles.

You can make the dressing up to 2 days in advance. Store it in an airtight container in the refrigerator. Let it sit at room temperature for 15 minutes before stirring it into the noodles.

Store leftovers in an airtight container in the refrigerator up to 3 days. The cabbage and carrots will lose some of their crispness the longer you store them.

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