Cold Sesame Noodles with Summer Vegetables

Name: Cold Sesame Noodles with Summer Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 liters matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds); 1 Tbsp black or white sesame seeds; 237 milliliters (loosely packed) cilantro leaves with tender stems; 6 servings Kosher salt, freshly ground pepper; 227 grams buckwheat soba (Japanese-style noodles) or vermicelli noodles; 3 scallions, thinly sliced; 1 Tbsp toasted sesame oil; 1 Tbsp Sriracha (hot chili sauce); 79 milliliters unseasoned rice vinegar; 79 milliliters vegetable oil

You can never have too many main course recipes, so give Cold Sesame Noodles with Summer Vegetables a try. One serving contains 1282 calories, 19g of protein, and 120g of fat. This dairy free recipe serves 6. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 30 minutes. If you have sriracha, cilantro leaves, matchstick-size pieces summer vegetables, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Whisk first four ingredients in a large bowl.

Equipment you will use

Whisk

Bowl

Add vegetables; toss to coat. Season withsalt and pepper.

Ingredients you will need

Vegetable

Pepper

Cook noodles in a large pot of boilingsalted water, stirring occasionally, until aldente; drain. Run noodles under cold waterto cool them; drain well and add to bowlwith vegetables.

Ingredients you will need

Vegetable

Pasta