# What You'll Need:
→ Noodles
01 - 10 ounces thin wheat noodles or soba noodles
02 - 1 teaspoon sesame oil
→ Sesame Sauce
03 - 3 tablespoons tahini or smooth peanut butter
04 - 2 tablespoons low-sodium soy sauce
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon honey or maple syrup
07 - 1 tablespoon toasted sesame oil
08 - 1 clove garlic, finely grated
09 - 1 teaspoon fresh ginger, grated
10 - 2–3 tablespoons water, as needed
→ Vegetables & Toppings
11 - 1 large cucumber, julienned or thinly sliced
12 - 2 medium carrots, julienned
13 - 3 spring onions, thinly sliced
14 - 2 tablespoons toasted sesame seeds
15 - 1 small bunch fresh cilantro, chopped
16 - 1 small red chili, thinly sliced (optional)
17 - Lime wedges, for serving
# How To Make It:
01 - Boil noodles according to package directions, drain, and rinse thoroughly under cold water until chilled. Toss with 1 teaspoon sesame oil to prevent sticking.
02 - Combine tahini or peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, garlic, and ginger in a mixing bowl. Whisk in 2 tablespoons water, adding more as needed until the sauce reaches a smooth, pourable consistency.
03 - Divide cold noodles among serving bowls. Drizzle generously with sesame sauce.
04 - Top with cucumber, carrots, and spring onions. Sprinkle with sesame seeds, cilantro, and chili if desired.
05 - Present with lime wedges for squeezing just before serving.
