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recipecommunity2014-07-27 03:09 pm
nienna-weeper.livejournal.com) wrote in recipecommunity2014-07-27 03:09 pm
Cold Sesame Noodles with Summer Vegetables
I tried this recipe when I was looking for something to use up our summer veggies. It's yummy :) We don't like cilantro so I left it out, but you can use it if you find it tasty.
Cold Sesame Noodles with Summer Vegetables
(For a heartier dish, add shredded rotisserie chicken or sliced grilled steak.)
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 (I omitted)
• 3 scallions, thinly sliced
• 1 tablespoon black or white sesame seeds
Preparation:
Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.
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 (I omitted) and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.
Cold Sesame Noodles with Summer Vegetables
(For a heartier dish, add shredded rotisserie chicken or sliced grilled steak.)
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 (I omitted)
• 3 scallions, thinly sliced
• 1 tablespoon black or white sesame seeds
Preparation:
Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.
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 (I omitted) and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.