Red Meat Allergy Friendly Vegan Cold Sesame Noodle Salad
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Learn more →Ingredients
4 servings
For the noodles
- 12 oz dry spaghetti or lo mein noodles
- 1 tbsp toasted sesame oil
For the sauce
- ⅓ cup creamy peanut butter
- 3 tbsp tamari
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, finely grated
- 1 tsp chili garlic sauce
- 3–4 tbsp warm water
For the salad
- 1 english cucumber, julienned or thinly sliced into matchsticks
- 2 medium carrots, peeled and julienned or coarsely grated
- 4 scallions, thinly sliced (green parts only)
For serving
- 2 tbsp toasted sesame seeds
- 1–2 tsp chili oil (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook the spaghetti or lo mein noodles according to package directions until tender with a slight resistance at the center, about 8–10 minutes. Drain in a colander, rinse under cold running water until the noodles are completely cool, then drain thoroughly.
- 2
Transfer the cooled 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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