Emulsifier Free Sesame Noodle Salad

Total time45 min

Prep time20 min

Cook time10 min

4.6

(16)

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Ingredients

4 servings

For the noodles

8 oz rice noodles (thin or medium width)
1 tsp sesame oil

For the dressing

3 tbsp tamari
2 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp garlic-infused oil
1 tsp fresh ginger, finely grated
1 tsp chili-garlic sauce (optional)

For the salad

1 english cucumber, halved lengthwise and thinly sliced
2 medium carrots, peeled and julienned or coarsely grated
4 scallions, green tops only, thinly sliced
1 red bell pepper, thinly sliced
2 tbsp sesame seeds, toasted

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
lime wedges (optional)

Instructions

1
Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions until tender but still slightly firm, about 4–6 minutes. Drain in a colander and rinse under cold running water until the noodles are completely cool.
2
Transfer the drained noodles to a large mixing bowl and toss with 1 tsp sesame oil to prevent sticking. Set aside.

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