So delicious and great for gatherings where you want something to serve cold or room temperature, like a pot luck or picnic.  Many of these ingredients can be found in the Asian food aisle at your grocery store.


  • 1 pound dried udon noodles (may substitute Chinese egg noodles or linguine)
  • 2 tablespoons plus 1 teaspoon sesame oil
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons tahini
  • 1 tablespoon smooth peanut butter
  • 3 1/2 teaspoons low-sodium soy sauce or aminos like Bragg's
  • 1 1/2 teaspoons peeled fresh ginger root, finely grated
  • 2 to 3 teaspoons chili-garlic sauce
  • 1 large carrot, scrubbed well and cut into 2-inch long matchsticks (or you can purchase shredded carrots in a bag)
  • 1/2 English cucumber, seeded and cut into 2-inch long matchsticks
  • 1 medium red bell pepper, seeded and cut into thin 2-inch-long strips
  • Optional toppings: 1/4 cup chopped roasted unsalted peanuts OR 1 teaspoon toasted sesame seeds, thin sliced green onions (scallions), chopped cilantro


Bring a large pot of lightly salted water to a boil over high heat. Add the noodles and cook for 8 minutes, or until just tender. Drain the noodles, rinse with cold water, drain again and transfer to a large bowl. Add 1 teaspoon of the sesame oil and toss to coat.

In a medium bowl, whisk the remaining 2 tablespoons sesame oil, the rice vinegar, tahini, peanut butter, soy sauce, ginger and chili-garlic sauce.  Pour the sauce over the noodles and toss to coat. Add the carrot, cucumber and bell pepper and toss to mix it together. Top with the ingredients of your choice above just before serving.

*note - you can add cooked chicken, beef or pork to add protein and make it a more robust meal.

Serves 6

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