Cucumber Sesame Noodles

COLD CUCUMBER SESAME NOODLES

The Vegucation Station

Adapted from original recipe by @derekkchen

Refreshing, filling, go-to summer meal

Serve these creamy sesame noodles with a ton of fresh, thinly sliced cucumbers, a jammy egg, scallions, and chili crisps — it hits every time.

Ingredients:

• 3 tbsp sesame paste or tahini

• 3 tbsp peanut butter

• 1 tbsp soy sauce

• 1 tbsp rice wine vinegar

• 1 tbsp sesame oil

• 1 tbsp sugar

• 1 tsp grated garlic

• 1 tsp grated ginger

• ½ tsp salt (more to taste)

• ¼ tsp MSG

• 2 tbsp chili oil

• Up to ½ cup hot pasta water

• 2 bundles somen noodles

• 1 whole cucumber, sliced as you like

• Serve with a soft-boiled or jammy egg

• Top with: scallions, kimchi, sesame seeds

Steps:

1. Boil your noodles in salted water according to package instructions. Remove and place in an ice water bath, reserving the pasta water for your sauce.

2. Slice your cucumber however you’d like (thin matchsticks or diagonal slices work well).

3. Mix all sauce ingredients in a bowl, using up to ½ cup of hot pasta water to thin out the sauce.

4. Toss the noodles in the sauce until well coated.

5. Plate the noodles in a bowl and top with cucumbers, a jammy egg, sliced scallions, kimchi, chili oil, and sesame seeds.