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Bon Appétit

Cold Sesame Noodles with Summer Vegetables

3.4

(164)

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Recipe information

  • Total Time

    30 minutes

  • Yield

    4—6 Servings

Ingredients

1

/3 cup unseasoned rice vinegar

1

/3 cup vegetable oil

1

tablespoon Sriracha (hot chili sauce)

1

tablespoon toasted sesame oil

8

cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds)

Kosher salt, freshly ground pepper

8

ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles

1

cup (loosely packed) cilantro leaves with tender stems

3

scallions, thinly sliced

1

tablespoon black or white sesame seeds

Preparation

  1. Step 1

    Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.

    Step 2

    Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add to bowl with vegetables. Add cilantro and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.

Nutrition Per Serving

4–6 serving contains: Calories (kcal) 380 Fat (g) 20 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 125 Dietary Fiber (g) 7 Total Sugars (g) 9 Protein (g) 7 Sodium (mg) 125
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Reviews (164)

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  • 3rd summer making this recipe-a family favorite. I use whatever fresh, crispy veggies I have on hand, including corn and sometimes peas. Some veg don't last nicely in the fridge, and these I serve on the side. I also provide grilled chicken or steak to add to the salad if desired. This is great as a side dish or as a main. I generally make up a batch on Sundays and then it's available all week, though we rarely have any left past Tuesdays.

    • G Lo

    • Washington DC

    • 7/27/2022

  • This is a very light and refreshing noodle salad that is a great alternative to a cold noodle dish with a lot of tahini, peanut butter, and fish sauce in it. I used a 9.5 ounce package of ramen noodles, carrots, cucumber, bell peppers (green, red, and yellow), and green onions. It isn't in the recipe, but I added a package of high-protein tofu, pressed and browned in a cast iron skillet, to make it a bit more substantial. Topped with dry roasted peanuts (not in recipe), cilantro, and sesame seeds. My daughter hates cilantro, so left it out so those who do like it could add it at the end.

    • Christine Whittington

    • Leadville, CO

    • 6/28/2021