Chilled Veggie Tahini Noodles (Print Version)
# Ingredients:
→ Zesty Tahini Dressing
01 -
1/2 cup tahini paste
02 -
1/3 cup reduced salt soy sauce or tamari
03 -
2 garlic cloves, peeled
04 -
1-inch chunk fresh ginger, peeled
05 -
1 jalapeño, roughly chopped
06 -
Juice from 2 fresh limes
07 -
1 tbsp sriracha sauce
08 -
2 tbsp toasted sesame oil
→ Noodle Mix
09 -
8 oz linguine, spaghetti or rice noodles
10 -
2 colored bell peppers, cut into thin strips
11 -
1/2 small green cabbage head, thinly sliced
12 -
1/2 small red cabbage head, thinly sliced
13 -
2 carrots, grated
14 -
1 bunch cilantro, roughly chopped
15 -
5 spring onions, sliced thin
# Instructions:
01 -
Fill a big pot with water and heat until bubbling. Add your noodles and cook them following the package timing until they're just tender. Drain them well and wash with cold water to cool them down and stop them sticking together.
02 -
Throw the tahini, soy sauce, garlic, ginger, jalapeño, lime juice, sriracha, and sesame oil into your blender. Whizz until it's silky smooth. Give it a taste and tweak it if needed.
03 -
In your biggest mixing bowl, dump in the cold noodles with your sliced peppers, both cabbages, carrots, cilantro, and spring onions. Pour your tahini dressing all over and toss everything until all the bits are nicely coated.
04 -
Scoop into bowls and eat cold or at room temp. For the best taste, let it sit for about 10-15 minutes before digging in.
# Notes:
01 -
You can keep this in the fridge for up to 3 days without it going soggy.
02 -
Make the dressing up to 5 days ahead and store it in the fridge.