Creamy and slightly spicy, this Cold Sesame Noodle Salad is an epic vegetarian dinner that combines gluten-free rice noodles, chopped cucumber, and tahini dressing.Here’s a Vegan Pasta Salad That’s a Fan Favorite my recipes And a regular dish in my weekend rotation!
when you are write a cookbook, one of the many (many!!) difficult parts is deciding which recipes to add to your photography shoot list.Some of my favorite recipes often don’t make the cut for various reasons my book.this Stewed cod is the photo-less winner in my SIBO book!this is the case Cabivo And this cold sesame noodle salad, even though it’s one of the most cooked dishes I’ve ever had in a quick meal.
It's one of my favorite non-Italian gluten-free pasta salads, thanks to rice noodles (cooked in 7 minutes) and two very special ingredients: spicy tahini and mashed cucumber.
The first element – tahini – is one of my favorite dipping sauces summer volume. But it’s also the perfect nut-free variation for another lazy weeknight meal: Gluten Free Peanut Noodles.
It's a similar concept (rice noodles, cucumber, creamy sauce) but takes less time since there's no ginger or garlic (so no food processor required).Instead, the most prominent ingredient here is chili sauce, which are mild Korean chili pepper flakes commonly used in kimchi.this is mine favorite brand. If you can't find them, just substitute 1/4 teaspoon regular red pepper flakes (they're spicier!).
Cold Sesame Noodle Salad: Step by Step
beauty of both chili saucethe technique for using tahini to make a creamy tahini sauce, and the technique for smashing cucumbers with the back of a knife, which I learned from Hetty McKinnon’s books Go to Asia with lovea must-buy for Chinese-style vegetarian cooking.
The watery, crunchy cup becomes more jagged, allowing the creamy sauce to cling to all the rough edges. In Heidi's version (as well as this one), the condiment is a creamy combination of tahini, sesame oil, and mild Korean chili flakes. Once her cucumber salad became a regular companion to our weeknight dinners, I started tossing it with rice noodles to make it a complete meal.
Dietary restrictions and accommodations
This recipe is already dairy-free, gluten-free, vegan, and vegetarian, but to make it low FODMAP, just use shallots. That's it!this is a great Low FODMAP Vegan Dinner options.
More Gluten-Free Sesame Recipes:
Keep reading for this Cold Sesame Noodle Salad recipe and pick up a copy if you love it as much as I do Cabivo For more delicious and healthy pasta dishes (and potatoes, grains, and more!).
With health and hedonism,
phoebe
15 Minute Cold Sesame Noodle Salad
portion size 4
raw material
- sea salt
- 8 ounce rice flour Pad Thai, vermicelli or pasta in a pinch
- 1 spoon avocado oil
- 4 Small Persian Cucumber or Kirby Cucumber About 12 ounces
- 2 Chives thin slices
- 1 spoon sesame seeds
- Chili crisp (Elective)
- Optional topping: chopped kimchi Sliced radish, pea slices, shredded purple cabbage, smoked tofu or grilled chicken
instruct
-
Bring a large pot of salted water to a boil over high heat. Add noodles and cook according to package directions.Drain and rinse the noodles with cold water
-
Let cool to room temperature. Transfer to a large bowl and stir in oil to coat.
-
Meanwhile, on a clean work surface, trim the ends of the cucumber and cut in half lengthwise. With each half cut side down, place a large knife flat on the cucumber. Use your hands to smash the cucumber into two pieces.
-
Use the back of a knife to break the cucumber log into bite-sized pieces at a 45-degree angle. Alternatively, slice them or break them into pieces by hand.transfer
-
Place cucumbers in a medium bowl and add ½ teaspoon salt.
-
Make spicy tahini: In a small bowl or liquid measuring cup, stir together tahini, vinegar, soy sauce, sesame oil, sesame seeds, chili sauce, and salt. Add 2 tablespoons water and stir until smooth and the consistency of ranch dressing. Taste for seasoning and add more salt or spices as needed. (The dressing can be refrigerated in an airtight container for up to 1 month.)
-
Add half of the seasoning to the noodles and mix well. Place noodles on a plate and top with cucumber, scallions, sesame seeds, chili crisps (if using) and any optional toppings you like. Serve with remaining tahini.
If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!
