Red Meat Allergy Friendly Cold Sesame Noodle Salad

Total time45 min

Prep time20 min

Cook time10 min

4.6

(4)

Red Meat Allergy Friendly Cold Sesame Noodle Salad

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
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)

For serving

2 tbsp toasted sesame seeds
1–2 tsp chili oil or chili crisp (optional)
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!