Sesame Noodles are a quick and easy warm weather meal. Eaten warm or cold, they make a terrific light dinner, and they're the perfect pack-and-go lunch for the office, too.
- 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 teaspoons fresh ginger grated or mined
- 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.