Description
These cold sesame noodles are light, flavorful, and ready in 25 minutes. Noodles are tossed in a creamy sesame sauce and topped with veggies.
Ingredients
Units
Scale
- 8 oz. sugar snap peas
- 1 English cucumber
- 12 oz. udon noodles (4 bundles)
- thinly sliced green onions
- toasted sesame seeds (see instructions in notes)
For peanut sesame sauce:
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1/4 cup soy sauce
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3 Tbsp. toasted sesame oil
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2 Tbsp. peanut butter
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2 Tbsp. rice vinegar
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1 Tbsp. honey
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1 tsp. minced ginger
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1 clove garlic
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1 tsp. chili crisp oil
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1/3 cup pasta water
Instructions
- Prep all veggies. Thinly slice sugar snap peas and green onions. Spiralize cucumber or cut into matchsticks.
- Cook pasta according to package instructions and drain. (Be sure to reserve 1/3 cup pasta water before draining!) Rinse with cold water until noodles have cooled. Set aside to cool further.
- In a blender or jar using an immersion blender, add soy sauce, sesame oil, peanut butter, rice vinegar, honey, ginger, garlic, chili crisp oil, and pasta water. Blend until smooth. Drizzle half of it over noodles and toss to coat.
- Serve noodles with veggies, green onions, toasted sesame seeds, and an extra drizzle of sauce if desired.
Equipment
Buy Now → Notes
- Toasted sesame seeds are highly recommended as they have so much more flavor! To toast sesame seeds, simply heat a small skillet over medium heat. Add sesame seeds and toss frequently, until they are golden brown and smell fragrant. Keep the seeds moving so they don’t burn!
- Buy the udon noodles I use and recommend here.