The ingredients for this cold noodle dish can be prepared ahead of time, leaving nothing more to do in the morning before work than to assemble the noodles and vegetables and dress them with sesame oil, soy, tahini, ginger and a few other things. Prepare for lunchtime deliciousness.
Ingredients
- Salt
- 4 cups chopped fresh crunchy raw vegetables: snow peas, bell peppers, cucumbers, scallions
- 12 ounces fresh Chinese egg noodles or long pasta like linguine
- 2 tablespoons dark sesame oil
- ½ cup tahini, peanut butter or a combination
- 2 tablespoons sugar
- 3 tablespoons soy sauce, or to taste
- 1 teaspoon minced fresh ginger (optional)
- 1 tablespoon rice or white wine or other vinegar
- Hot sesame oil or Tabasco sauce to taste
- ½ teaspoon freshly ground black pepper, or more to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
550 calories; 24 grams fat; 3 grams saturated fat; 8 grams monounsaturated fat; 10 grams polyunsaturated fat; 67 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 17 grams protein; 62 milligrams cholesterol; 718 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Bring a large pot of water to a boil and salt it. Prepare the vegetables: trim, seed, peel as necessary and cut into bite-size pieces. Reserve in a container until ready to use.
- Cook the noodles in the boiling water until tender but not mushy. When they’re done, rinse in cold water, then toss with a little sesame oil. Store in one or more containers.
- Whisk together the sesame oil and tahini, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin the sauce with hot water until it’s about the consistency of heavy cream; you will need 1/4 to 1/2 cup per serving; store as desired.
- When you’re ready to eat, toss a portion of the noodles and a portion of the vegetables; top with sauce and stir to coat.
About 20 minutes
Dining and Cooking