Cold Sesame Noodles with Summer Vegetables |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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We like vegetarian mains in summer; for a heartier dish, add shredded rotisserie chicken or sliced grilled steak. Ingredients:
1/3 cup unseasoned rice vinegar |
1/3 cup vegetable oil |
1 tablespoon sriracha (hot chili sauce) |
1 tablespoon toasted sesame oil |
8 cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds) |
kosher salt, freshly ground pepper |
8 ounces buckwheat soba (japanese-style noodles) or vermicelli noodles |
1 cup (loosely packed) cilantro leaves with tender stems |
3 scallions, thinly sliced |
1 tablespoon black or white sesame seeds |
Directions:
1. Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.
2. Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add to bowl with vegetables. Add cilantro and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.
3. Per serving: 380 calories, 20g fat, 7 g fiber Nutritional analysis provided by Bon Appétit
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