Anyone who has known me for a considerable amount of time knows I never eat noodles.
But since I am trying to be more adventurous I decided time to give them another go.
My mom and grandma make this dish regularly in the summer, when we eat it chilled for a light dinner. Their version is much more complicated and usually involves vermicelli noodles, sprouts, carrots, napa cabbage, tofu, cashews and a complex dressing with red pepper flakes and garlic and crushed peppercorn and rice wine vinegar. But I am not them and I like simple flavors and I've had one-too-many mouth numbing run-ins with peppercorns and this is my blog so here we are! Just sesame, honey, and soy sauce. Easy, healthy, single serving!
And did I mention delicious?
Never say never!
Chilled Sesame Noodles
2 ounces thin noodles (wheat or rice)
1/2 Tbsp sesame oil
1 tsp honey
2 tsp soy sauce
1 tsp sesame seeds
1 Tbsp walnuts
1/2 cucumber, julienned
Optional: carrots, bean sprouts, cabbage, etc.
Whisk together sesame oil, honey and soy sauce until well combined. Taste and adjust!
Drain cooked noodles and mix with a few drops of sesame oil to prevent sticking. Add in cucumber and toss with sauce.
Chill noodles until ready to eat.
Toast walnuts and sesame seeds until fragrant and sprinkle on top before serving.