Cold Sesame Noodles With Crunchy Vegetables

Ingredients:

For the Noodles:

• 8 oz (225 g) spaghetti, soba, or rice noodles
• 1 tablespoon sesame oil (to prevent sticking)

For the Vegetables:

• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cucumber, julienned
• 2 green onions, thinly sliced
• ½ cup shredded purple cabbage (optional)
• 2 tablespoons toasted sesame seeds

For the Sesame Sauce:

• ¼ cup creamy peanut butter (or tahini)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 2–3 tablespoons warm water (to thin the sauce)
• Optional: a dash of chili oil or sriracha for spice

Instructions:

1. Cook the noodles:
   Cook noodles according to package instructions until tender.
   Drain, rinse under cold water, and toss with sesame oil to keep them from sticking.
2. Make the sesame sauce:
   In a bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic.
   Add warm water gradually until the sauce reaches a smooth, pourable consistency.
   Adjust taste — add more soy sauce for saltiness or honey for sweetness.
3. Assemble the salad:
   In a large bowl, combine the noodles with carrots, bell pepper, cucumber, green onions, and cabbage.
   Pour the sesame sauce over and toss well to coat everything evenly.
4. Serve:
   Garnish with toasted sesame seeds and extra chili oil if you like some heat.
   Serve chilled or at room temperature.