Cold Sesame Noodle Cucumber

# Required ingredients:

→ Noodles

01 - 10 ounces thin wheat noodles or soba noodles

02 - 1 teaspoon sesame oil

→ Sesame Sauce

03 - 3 tablespoons tahini or smooth peanut butter

04 - 2 tablespoons low-sodium soy sauce

05 - 1 tablespoon rice vinegar

06 - 1 tablespoon honey or maple syrup

07 - 1 tablespoon toasted sesame oil

08 - 1 clove garlic, finely grated

09 - 1 teaspoon fresh ginger, grated

10 - 2 to 3 tablespoons water, as needed

→ Vegetables & Toppings

11 - 1 large cucumber, julienned or thinly sliced

12 - 2 medium carrots, julienned

13 - 3 spring onions, thinly sliced

14 - 2 tablespoons toasted sesame seeds

15 - 1 small bunch fresh cilantro, chopped

16 - 1 small red chili, thinly sliced (optional)

17 - Lime wedges, to serve

# How to make it:

01 - Cook noodles according to package directions. Drain and rinse under cold water until completely chilled. Toss with 1 teaspoon sesame oil to prevent sticking.

02 - Whisk together tahini or peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, grated garlic, ginger, and 2 tablespoons water in a mixing bowl. Gradually incorporate additional water until the sauce is smooth and pourable.

03 - Arrange chilled noodles in serving bowls and drizzle generously with sesame sauce.

04 - Top each bowl with cucumber, carrots, and spring onions. Sprinkle with toasted sesame seeds, fresh cilantro, and red chili if desired.

05 - Present with lime wedges on the side for squeezing before eating.

# Expert Advice:

01 -

You can throw it together faster than you can order takeout, and your fridge probably has half the ingredients already.
Each bite brings that perfect mix of creamy, tangy, and herby with the crunch of fresh veggies—it's the kind of meal you actually crave when it's hot.

02 -

If you skip the cold-water rinse, the noodles get clumpy and heavy—which I learned on a rushed evening.
Drizzle the sesame oil over the noodles while they're still damp so every strand stays slick and flavorful.

03 -