I’ve been seeing lots of comfort food recipes online, and for some reason people are already talking pumpkin-based foods. It’s only the middle of August though, and as much as I do love autumn, it’s hot here and we still have another month of summer to get through. So rather than think about winter squash and hot apple cider, I’m still eating a lot cooling salads and grilled meals.
Sesame Noodles are a go-to summer meal for me. They’re great for either lunch or dinner, and they don’t require too much heat – just what’s used to boil the water – to prepare. They can be eaten right away, or they can be chilled and eaten straight for the fridge.
I’ll look for any excuse to add tahini and sesame seeds to my meals. They are high in calcium and other minerals, and they’ve been shown to help aid in everything from bone health and cancer prevention to easing migraines and lowering cholesterol.
I made these Sesame Noodles with carrots, red pepper, and snow peas, but feel free to use whatever vegetables you have on hand. This dish would be equally as tasty with sliced green beans and mung bean sprouts.
- 8 ounce package udon or soba noodles
- 3 tablespoons tahini
- 3 tablespoons rice wine vinegar
- 3 tablespoons tamari
- 1 tablespoon toasted sesame oil
- 1 tablespoon water
- 1 teaspoon agave
- 2 teaspoon fresh grated ginger
- 1 garlic clove minced
- 2 carrots shredded
- 1 red bell pepper thinly sliced
- 1 cup snow peas thinly sliced
- 1 cup edamame
- 2 scallions sliced
- 2 tablespoons sesame seeds toasted
Cook the noodles according the package. Rinse with cold water, drain, and place in a large bowl.
In a small bowl, whisk together the tahini, rice wine vinegar, tamari, toasted sesame oil, water, agave, ginger, and garlic until smooth.
Pour the dressing over the noodles and toss to mix thoroughly.
Add the carrots, bell pepper, snow peas, and edamame to the bowl, and gently fold them into the noodles.
Top with the sliced scallions and toasted sesame seeds. Serve at room temperature or refrigerate and serve cold.