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Epicurious

Cold Sesame Noodles with Summer Vegetables

4.5

(60)

Image may contain Plant Food Noodle Pasta Produce Sprout Vegetable Bean Sprout and Vermicelli
Cold Sesame Noodles with Summer VegetablesRomulo Yanes

We like vegetarian mains in summer; for a heartier dish, add shredded rotisserie chicken or sliced grilled steak.

Recipe information

  • Total Time

    30 minutes

  • Yield

    Makes 4 to 6 servings

Ingredients

1/3 cup unseasoned rice vinegar
1/3 cup vegetable oil
1 tablespoon Sriracha (hot chili sauce)
1 tablespoon toasted sesame oil
8 cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds)
Kosher salt, freshly ground pepper
freshly ground pepper
8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles
1 cup (loosely packed) cilantro leaves with tender stems
3 scallions, thinly sliced
1 tablespoon black or white sesame seeds

Preparation

  1. Step 1

    Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.

    Step 2

    Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add to bowl with vegetables. Add cilantro and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.

Nutrition Per Serving

Per serving: 380 calories
20g fat
7 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsSoba NoodleNoodlePasta & NoodlesAsianCarrotRoot VegetableVegetableRadishBell PepperCucumberCilantroHerbs & SpicesMainDinnerVegetarianVeganDairy FreeGluten FreeQuickEasy30 Minutes or LessWeeknight MealsSummerBon AppétitPasta SaladPasta

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