Sesame Noodles with Shredded Vegetables

By Hklbrries

Use rice vinegar, not the sweeter "seasoned" rice vinegar. Look for dried udon noodles and fiery red chile oil in the Asian aisle of your market.

Ingredients

• 6 tbsp sesame oil
• 3 tbsp tahini (sesame seed paste) or creamy peanut butter
• 2 tbsp reduced-sodium soy sauce
• 2 tbsp rice vinegar
• 2 tsp minced, peeled fresh ginger
• 1 1/2 tsp sugar
• 1 tsp chile oil (or 1 tsp olive oil and 1/8 tsp red pepper flakes)
• 1 large carrot, peeled and coarsely grated
• 1 large cucumber, peeled, seeded and chopped
• 1 1/2 cups chopped red bell pepper
• 1 (10 ounce) package dried udon noodles or whole-wheat spaghetti, cooked, drained and rinsed in cool water
• 4 green onions, thinly sliced

Preparation

Step 1

Whisk oil, tahini, soy sauce, rice vinegar, ginger, sugar and chile oil in a large bowl.

Add carrot, cucumber, red bell pepper, noodles and green onions; toss well to coat. Cover and refrigerate up to 3 days.

Nutrition Information:
Per serving
280 calories
15 g fat
7 g protein
31 g carbohydrates
4 g fiber
160 mg sodium