Cold Tahini Noodles with Vegetables

Ingredients

• 1 cup udon noodles (may substitute Chinese egg noodles or linguine)
• 1 tsp sesame oil (+ 1 tsp)
• 1 tsp unseasoned rice vinegar
• 1 tsp tahini
• 1 tsp peanut butter (smooth, no sugar added)
• ½ tsp low-sodium soy sauce (can substitute Braggs amino acid)
• ⅛ tsp ginger root (fresh, peeled, and finely grated)
• ½ tsp chili-garlic sauce
• 0.17 carrot (scrubbed well and cut into 2-inch long matchsticks (or you can purchase shredded carrots in a bag))
• 0.08 English cucumber (seeded and cut into 2-inch long matchsticks)
• 0.17 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

Instructions

1. 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.
2. In a medium bowl, whisk the remaining sesame oil, rice vinegar, tahini, peanut butter, soy sauce, ginger, and chili-garlic sauce. 
3. Pour the sauce over the noodles and toss to coat. Add the carrot, cucumber, and bell pepper and toss.
4. Top with the ingredients of your choice above just before serving.

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