Introduction
Cold Sesame Noodles with Summer Vegetables offers a refreshing take on traditional noodle dishes. Perfect for warm weather, this recipe highlights the crispness of summer produce combined with the nutty richness of sesame flavors.
Tips for this Recipe
For optimal texture and freshness, prepare vegetables just before serving. If you’re making homemade noodles, ensure they are cooked al dente to hold up against the dressing.
Why You Will Love This Recipe
This recipe captures the essence of summer with its crunchy vegetables and vibrant flavors, making it both a satisfying meal and an enjoyable way to celebrate seasonality.
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
- Kosher salt, freshly ground pepper
- 8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles
- 1 cup (loosely packed) cilantinas leaves with tender stems
- 3 scallions, thinly sliced
- 1 tablespoon black or white sesame seeds
Adviced Equipments
- Electric Mixer – For preparing noodles if homemade
- Mandoline Slicer – For precise vegetable slices and julienne cuts
- Stainless Steel Skillet or Wok
- Salad Spinner
- Cutting Board
- Chef’s Knife
- Measuring Cups & Spoons
- Stirring Spoon or Spatula
- Salad Serving Plate (if presenting like a salad)
- Bamboo Salad Forks
- No-cook Food Processor with Slicing Blade (optional for homemade noodles)
History of the Recipe
The concept of sesame seed paste and its use in noodle dishes can be traced back to East Asia, where it was a staple ingredient. Over time, as global cuisines intermingled, this specific combination emerged, blending Asian culinary traditions with the freshness of summer produce.
Fun Facts about This Recipe
Did you know? The use of buckwheat noodles or soba in cold dishes is a testament to its versatility, being able to hold up against acidic and spicy dressings unlike traditional wheat-based pastas.
