Refreshing chilled noodles in bold sesame-soy-chili dressing with cucumber, spring onions, and fresh herbs. Vegetarian, dairy-free, and ready in 25 minutes.
# What You Need:
→ Noodles
01 - 8.8 oz dried wheat noodles or soba noodles
→ Dressing
02 - 3 tablespoons toasted sesame oil
03 - 2 tablespoons soy sauce
04 - 1.5 tablespoons rice vinegar
05 - 1 tablespoon chili oil
06 - 1 tablespoon smooth peanut butter
07 - 1 teaspoon sugar or honey
08 - 1 garlic clove, finely grated
09 - 1 teaspoon freshly grated ginger
→ Vegetables and Toppings
10 - 1 medium cucumber, julienned or thinly sliced
11 - 2 spring onions, thinly sliced
12 - 2 tablespoons toasted sesame seeds
13 - 0.25 cup fresh cilantro leaves, chopped
14 - 0.25 cup roasted peanuts, roughly chopped
# How-To:
01 - Bring salted water to a boil in a large pot. Add noodles and cook according to package instructions. Drain in a colander and rinse under cold running water until completely cooled. Transfer to a bowl and set aside.
02 - In a large mixing bowl, whisk together sesame oil, soy sauce, rice vinegar, chili oil, peanut butter, sugar, grated garlic, and ginger until the mixture is smooth and well emulsified.
03 - Add the cooled noodles to the bowl containing the dressing. Using tongs or two forks, toss the noodles thoroughly to ensure even coating with the dressing.
04 - Add the sliced cucumber, spring onions, and half of the sesame seeds, cilantro, and peanuts to the noodle mixture. Toss gently to combine all ingredients without crushing the vegetables.
05 - Transfer the salad to a serving platter or individual bowls. Top with remaining sesame seeds, cilantro, and peanuts. Serve immediately at room temperature or chilled, according to preference.
