A Summer Favorite
“Chilled Sesame Noodles with Fresh Veggies” is one of those dishes I turn to every summer when the heat makes me crave something light and refreshing. The first time I made Chilled Sesame Noodles with Fresh Veggies, I was looking for a way to use up all the vibrant, crisp vegetables from the farmer’s market. This dish quickly became a household favorite, especially when I realized how easy it was to prepare. The combination of cool noodles and crunchy veggies, all coated in a tangy sesame dressing, is simply irresistible.
Quick and Easy
The beauty of Chilled Sesame Noodles with Fresh Veggies lies in its simplicity. It’s a quick dish that comes together in just 30 minutes, making it perfect for busy weeknights. I start by whisking together a simple sesame dressing that has the perfect balance of tangy, spicy, and nutty flavors. Then, I toss in a colorful array of julienned vegetables—carrots, cucumbers, radishes, and bell peppers. These fresh veggies add a wonderful crunch and brightness to the dish, making each bite refreshing and satisfying.
The Noodle Choice
For the noodles, I often go with buckwheat soba, but vermicelli noodles work just as well if you’re looking for a gluten-free option. Cooking the noodles al dente and then rinsing them under cold water helps keep them firm and prevents them from sticking together. When the noodles are perfectly chilled, I mix them with the dressed vegetables, ensuring every strand is coated with that delicious sesame dressing. Finally, I garnish with fresh cilantro, scallions, and a sprinkle of sesame seeds for an extra burst of flavor.
A Versatile Dish
What I love most about Chilled Sesame Noodles with Fresh Veggies is how versatile it is. It’s fantastic as a light vegetarian main course, but if you’re in the mood for something more substantial, you can easily add some shredded chicken or grilled tofu. Whether you’re hosting a summer barbecue or just looking for a quick, healthy meal, this dish always hits the spot. Plus, it’s a great way to enjoy the fresh, seasonal vegetables that are abundant during the warmer months.
Table of Contents
Chef’s Notes- Chilled Sesame Noodles with Fresh Veggies
- Chilling the Noodles Properly: After cooking the soba noodles, rinse them thoroughly under cold water to stop the cooking process and remove excess starch. You can even toss the noodles with a little sesame oil to prevent them from sticking together as they cool.
- Uniform Vegetable Cutting: To ensure even flavor distribution and a beautiful presentation, julienne the vegetables as uniformly as possible. Use a mandoline for precision and speed.
- Balance the Flavors: Taste the dressing before mixing it with the vegetables. If you prefer a tangier flavor, add a little more rice vinegar; if you want more heat, increase the hot chili sauce.
- Prep Ahead: This dish is great for meal prep. You can prepare the dressing and julienne the vegetables a day in advance, storing them separately in the refrigerator. Assemble just before serving to keep everything fresh.
- Customizing Texture: If you like a bit of crunch, lightly toast the sesame seeds before sprinkling them over the dish. You can also add chopped roasted peanuts or cashews for extra texture.
Chilled Sesame Noodles with Fresh Veggies
4
bowls15
minutes10
minutes380
kcal5
minutes30
minutesDive into a bowl of refreshing Chilled Sesame Noodles with Fresh Veggies! This dish is perfect for summer, bursting with vibrant colors and flavors. It’s a delightful vegetarian main course that can be easily transformed into a heartier meal with the addition of shredded chicken or grilled steak. Quick, easy, and oh-so-delicious, this recipe is a must-try for your next weeknight dinner!
Ingredients
For the Dressing
1/3 cup unseasoned rice vinegar
1/3 cup canola oil
1 tbsp hot chili sauce (like Sriracha)
1 tbsp toasted sesame oil
For the Salad
8 cups julienned mixed summer vegetables (carrots, radishes, cucumbers, bell peppers) Kosher salt and freshly ground black pepper to taste
For the Noodles
8 ounces buckwheat soba noodles or vermicelli noodles
For Garnish
1 cup loosely packed cilantro leaves with tender stems
3 scallions, thinly sliced
1 tbsp black or white sesame seeds
- Alternative Ingredients:
Unseasoned Rice Vinegar: Apple cider vinegar or white wine vinegar
Canola Oil: Olive oil or sunflower oil
Hot Chili Sauce: Red pepper flakes or chili paste
Buckwheat Soba Noodles: Whole wheat spaghetti or rice noodles
Directions
- Prepare the Dressing: In a large mixing bowl, whisk together the unseasoned rice vinegar, canola oil, hot chili sauce, and toasted sesame oil until well combined.
- Toss the Vegetables: Add the julienned summer vegetables to the bowl with the dressing. Toss to coat evenly and season with kosher salt and freshly ground black pepper to taste.
- Cook the Noodles: In a large pot of boiling salted water, cook the buckwheat soba noodles until al dente (about 4-5 minutes). Drain and rinse under cold water to cool them down completely.
- Combine and Serve: Add the cooled noodles to the bowl with the dressed vegetables. Toss to combine thoroughly. Add the cilantro leaves and thinly sliced scallions. Adjust seasoning with more salt and pepper if needed.
- Garnish and Enjoy: Sprinkle the sesame seeds over the top before serving.
Equipment
- chef’s knife
- cutting board
- Mixing bowls
- measuring cups and spoons
- Large Pot
- colander
Nutrition Facts
- Calories: 380kcal
- Fat: 20g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 450mg
- Carbohydrates: 45g
- Fiber: 7g
- Sugar: 5g
- Protein: 8g
- Vitamin A: 120IU
- Vitamin C: 80mg
- Calcium: 10mg
- Iron: 15mg
FAQs- Chilled Sesame Noodles with Fresh Veggies
Can I make this dish gluten-free?
Yes, simply use gluten-free noodles like rice noodles or gluten-free soba. Ensure all your sauces and condiments are gluten-free as well.
What other vegetables can I use?
You can use almost any crunchy vegetable you like, such as zucchini, snap peas, or jicama. The key is to keep them fresh and crisp.
How can I add more protein to this dish?
For added protein, top the noodles with grilled chicken, tofu, shrimp, or even a poached egg.
Can I serve this dish warm?
While it’s designed to be chilled, you can serve it warm by skipping the cold rinse on the noodles and tossing everything together while the noodles are still warm.
How long can I store leftovers?
This dish can be stored in an airtight container in the refrigerator for up to 2 days. However, for the best texture and flavor, it’s recommended to eat it fresh. If storing, keep the noodles and vegetables separate and combine them just before serving.
