Cold Sesame Noodles With Crunchy Vegetables

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This noodle salad is a great way to make a satisfying luch and use up what vegetables you have on hand.  For this day we spiralized an English cucumber and sliced a red bell pepper.  It would also be great with snow peas or green onions.  It is an easy recipe to play with.



Serving size: 4
Time: 20 Minutes

 I made this salad without the Nigella Seeds but you can find them at Amazon. 


  • 4 cups chopped fresh crunchy raw vegetables: snow peas, bell peppers, cucumbers, scallions

  • 12 ounces udon noodles or long pasta like linguine

  • 2 tablespoons dark sesame oil

  • ½ cup tahini, peanut butter or a combination

  • 2 tablespoons sugar

  • 3 tablespoons soy sauce, or to taste or use low sodium

  • 1 teaspoon minced fresh ginger

  • 1 tablespoon rice or white wine or other vinegar

  • Hot sesame oil or Tabasco sauce to taste

  • ½ teaspoon freshly ground black pepper, or more to taste


  1. Bring a large pot of water to a boil and salt it. Prepare the vegetables: trim, seed, peel as necessary and cut into bite-size pieces. Reserve in a container until ready to use.

  2. Cook the noodles in the boiling water until tender but not mushy. When they’re done, rinse in cold water, then toss with a little sesame oil. Store in one or more containers.

  3. Whisk together the sesame oil and tahini, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin the sauce with hot water until it’s about the consistency of heavy cream; you will need 1/4 to 1/2 cup per serving; store as desired.

  4. When you’re ready to eat, toss a portion of the noodles and a portion of the vegetables; top with sauce and stir to coat.


This is one of Mark Bittman's recipes.



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