Chinese · Lunch
Cold Noodle Salad with Sesame Sauce
A gluten-free Chinese cold noodle salad of chilled rice noodles tossed in a tahini-sesame dressing with tamari, rice vinegar, and chili oil. Topped with cucumber, carrot, scallion, peanuts, and sesame seeds for crunch and nutty richness balanced against bright acidity.
$4
15 minsPrep
6 minsCook
21 minsTotal
EasyLevel
Nutrition per serving
524Calories
15.2gProtein
20.3gFat
72.1gCarbs
9.1gSugar
5.3gFiber
1298mgSodium
0mgChol
3.1gSat Fat
480mgPotassium
180mgCalcium
3.2mgIron
0mcgVitamin B12
8.4mgVitamin C
Goes well with
Crisp Lager Beer
local
Jasmine Tea
international
vegetarian
gluten-free
high-fiber
gluten-free
Instructions
1
Prep
Julienne the cucumber and carrot, thinly slice the scallion, mince the garlic, and grate the ginger; set aside.
2
Boil
Cook rice noodles in boiling salted water 5–6 minutes over high heat until tender but springy, then drain and rinse cold.
3
Whisk
Combine tahini, sesame oil, tamari, rice vinegar, honey, garlic, ginger, and chili oil in a bowl until smooth.
4
Toss
Add cooled noodles to sauce and toss gently with tongs until coated. Top with cucumber, carrot, scallion, peanuts, and sesame seeds. Serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g14 oz dried rice noodles
- 3 tbsp46g tahini
- 2 tbsp28g sesame oil
- 2 tbsp30g tamari (gluten-free soy sauce)
- 2 tbsp30ml rice vinegar
- 2 tsp2 tsp honey
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger
- 1/2 tsp1/2 tsp chili oil
- 11 cucumber (about 90g)
- 11 carrot (about 50g)
- 22 scallion
- 2 tbsp20g peanuts, roasted
- 2 tsp2 tsp sesame seeds
