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As the weather warms up, the craving for refreshing and healthful meals often rises. That's where the Spicy Sesame Cold Noodle Salad comes into play—a vibrant, satisfying dish that combines the nutty essence of sesame with a delightful kick of spice. This salad is not only a feast for the taste buds but also serves as a nutritious option suitable for any occasion, whether you’re enjoying a quiet night at home or hosting a summer gathering.

Cold Asian Noodle Salad

Discover the perfect dish for warmer days with this Spicy Sesame Cold Noodle Salad! Combining the nutty flavor of soba noodles with a vibrant mix of fresh vegetables and a zesty, spicy dressing, this salad is not only delicious but also nutritious. Ideal as a light main course or a colorful side, it’s perfect for any gathering or a quiet night in. Enjoy the versatility and health benefits while delighting your taste buds with every bite!
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Ingredients
  

Noodles:

8 oz. soba noodles (buckwheat noodles)

Vegetables:

1 cup shredded carrots

1 cup bell peppers (any color), thinly sliced

1 cup cucumbers, julienned

1 cup red cabbage, finely shredded

1 cup green onions, sliced

1 red chili, thinly sliced (optional, for extra spice)

Herbs:

1/4 cup fresh cilantro, chopped

1/4 cup fresh mint, chopped (optional)

Dressing:

1/4 cup tahini

3 tbsp soy sauce (or tamari for gluten-free)

2 tbsp rice vinegar

2 tbsp sesame oil

1 tbsp honey or maple syrup

1 tsp fresh ginger, grated

2 garlic cloves, minced

1 tbsp chili paste (like sambal oelek) — adjust to taste

Sesame seeds for garnish

Instructions
 

Cook the Noodles:

    - Fill a large pot with water, adding a generous amount of salt, and bring it to a rolling boil. Once boiling, gently add the soba noodles. Follow the package instructions to cook, which usually takes about 4-6 minutes.

      - After cooking, drain the noodles in a colander and immediately rinse them under cold running water. This stops the cooking process and helps achieve a firmer texture. To prevent the noodles from sticking together, drizzle a little sesame oil and toss them lightly. Set aside.

        Prepare the Vegetables:

          - While the noodles are cooking, wash and prepare the vegetables. Use a grater or a peeler for the carrots, slice the bell peppers into thin strips, julienne the cucumbers using a knife or a mandoline, finely shred the red cabbage, and slice the green onions on a diagonal for an attractive presentation.

            Make the Dressing:

              - In a medium-sized bowl, combine the tahini, soy sauce, rice vinegar, sesame oil, honey (or maple syrup), freshly grated ginger, minced garlic, and chili paste. Whisk everything together until smooth and well mixed. Taste the dressing and adjust the heat by adding more chili paste if you prefer it spicier, or add a little more honey for sweetness.

                Combine Everything:

                  - In a large mixing bowl, add the cooled soba noodles. Layer in the prepared vegetables and herbs to create a vibrant color contrast. Pour the dressing over the noodle and vegetable mixture. Gently toss everything together with tongs or a spatula until all ingredients are evenly coated with the dressing.

                    Chill and Serve:

                      - For optimal flavor, cover the salad and place it in the refrigerator to chill for at least 30 minutes before serving. This resting time enhances the infusion of flavors.

                        - Serve the salad cold. Sprinkle with sesame seeds on top and, if desired, add additional fresh herbs for garnish.

                          Prep Time, Total Time, Servings: 20 minutes | 50 minutes | Serves 4-6