# What You'll Need:
→ Noodles
01 - 10 oz 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 to 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, to serve
# How to Make It:
01 - Cook noodles according to package directions. Drain thoroughly and rinse under cold running water until entirely chilled. Toss with 1 teaspoon of sesame oil to separate strands.
02 - In a mixing bowl, whisk tahini or peanut butter, soy sauce, rice vinegar, honey or maple syrup, toasted sesame oil, grated garlic, grated ginger, and 2 tablespoons water. Continue adding water incrementally to achieve a smooth, pourable consistency.
03 - Distribute chilled noodles evenly among serving bowls. Generously drizzle with prepared sesame sauce.
04 - Arrange cucumber, carrots, and spring onions atop noodles. Sprinkle with toasted sesame seeds, chopped cilantro, and sliced red chili if desired.
05 - Serve immediately with lime wedges on the side for squeezing.
