Description
This cold tahini udon can be served as a side dish or a light main.
Ingredients
Scale
- One 22-ounce (615 grams) pack fresh udon noodles* (see note below)
- 1/4 cup well-stirred tahini
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon lime juice (or lemon juice)
- 1 tablespoon toasted sesame oil
- 1 teaspoon maple syrup (or honey)
- 1 medium garlic clove, crushed, grated on a microplane, or finely minced
- 2 Persian or kirby cucumbers, cut into rounds
- 3 scallions, sliced
- 1 tablespoon sesame seeds
Instructions
- Bring a pot of water to a boil for the noodles.
- Meanwhile, in a small bowl, combine the tahini, soy sauce, lime juice, sesame oil, maple syrup, garlic, and a pinch of salt, and whisk* to combine. At first the sauce will seem lumpy but keep whisking and it’ll come together. Then whisk in 1 tablespoon of water; add more water if needed to make the sauce smooth and pourable.
- Cook the noodles according to package directions (fresh udon usually only needs ~2 minutes in boiling water).
- Drain noodles in a mesh strainer and run under cold water until completely chilled.
- Transfer noodles to a large bowl along with the cucumbers, scallions, and sauce. Toss with tongs to combine. Taste and season with salt if needed. Sprinkle with sesame seeds and serve immediately.
Notes
- Fresh udon is commonly sold in 22-ounce packs that include three individual 7.1-ounce pouches. If your udon comes with seasoning packets, disregard them for this recipe. (If you can’t find fresh udon, use one 8-ounce pack of dried udon instead. You may also use thick rice noodles for a gluten-free version.)
- A sauce whisk is the perfect tool for this job. If you don’t have one, use a fork instead of a full-size whisk.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 403
- Sodium: 840 mg
- Fat: 13.7 g
- Saturated Fat: 1.8 g
- Carbohydrates: 62 g
- Fiber: 5.2 g
- Protein: 3.5 g
- Cholesterol: 0 g
