Pasta: Cold Tahini Noodles With Vegetables
by Lishka DeVoss

YIELD 2 to 3 servings

INGREDIENTS

Kosher salt
4 ounces dried udon noodles (may substitute Chinese egg noodles or whole-wheat linguine)
1/2 tsp sesame oil

BOWL (whisked together):
3/4 tsp sugar
1/2 tbsp sesame oil
1/2 tbsp unseasoned rice vinegar
3/4 tsp low-sodium soy sauce
1/2 tbsp tahini
1.5 tsp smooth peanut butter
1 tsp chili garlic sauce (or to taste)
1 tsp peeled fresh ginger root, finely grated

PREP:
1 carrot, scrubbed well and cut into 2-inch long matchsticks
1/4 English cucumber, seeded and cut into 2-inch long matchsticks
1/4 medium red bell pepper, seeded and cut into thin 2-inch-long strips

GARNISH:
1 scallion, thinly sliced
1 tbsp chopped roasted unsalted peanuts (or 1 tsp toasted sesame seeds)

PREPARATION

1. Cook noodles until just tender. Drain, rinse with cold water; drain again; transfer to large bowl. Toss with 1 tsp of the sesame oil to coat.

2. Pour BOWL over noodles and toss to coat. Add PREP and toss to mix it together.

3. Sprinkle GARNISH on top before serving.

NOTE Can be refrigerated for up to 4 days.

Updated 2021-05-21

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