GERD Friendly Cold Sesame Noodle Salad

Total time45 min

Prep time20 min

Cook time10 min

4.6

(4)

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Ingredients

4 servings

For the noodles

12 oz dried lo mein noodles or spaghetti
1 tbsp toasted sesame oil

For the sauce

⅓ cup creamy peanut butter
3 tbsp tahini
3 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp toasted sesame oil
1 tbsp honey
1 tbsp fresh ginger, finely grated
2 cloves garlic, finely grated
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
2–4 tbsp warm water, to thin

For the salad

1 english cucumber, halved lengthwise and thinly sliced
2 medium carrots, julienned or coarsely grated
4 scallions, thinly sliced (green parts only)
Ingredient note
Scallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.

For serving

2 tbsp toasted sesame seeds
1–2 tsp chili oil or chili crisp (optional)
Can be omitted
chili crisp
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Bring a large pot of well-salted water to a boil. Cook the lo mein noodles according to package directions until tender with a slight resistance at the center, about 6–8 minutes. Drain in a colander and rinse under cold running water until the noodles are completely cool to the touch.
2
Transfer the drained noodles to a large mixing bowl and toss with 1 tbsp toasted sesame oil until evenly coated to prevent sticking. Set aside.

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