Veggie Sesame Noodles

A good bowl of sesame noodles needs a little crunch. Here, cabbage, carrots and cucumber keep every forkful interesting, while a ginger dressing settles into the noodles. Serve it cool for lunch or alongside something hot from the grill. The vegetables stay raw, so most of the work is chopping.

Prep: 20 minutes | Cook: 10 minutes | Total: 30 minutes | Serves: 4

Ingredients

For the noodles

• 200 g dry spaghetti
• 2 cups finely shredded red cabbage, about 140 g
• 1 medium carrot, cut into matchsticks
• 1 red bell pepper, thinly sliced
• 1 small cucumber, about 150 g, cut into thin half-moons
• 3 spring onions, sliced
• 1/4 cup chopped cilantro
• 2 tablespoons sesame seeds

For the dressing

• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons toasted sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon lime juice
• 2 teaspoons maple syrup
• 2 teaspoons finely grated ginger
• 1 small garlic clove, grated
• 1/4 teaspoon chili flakes, optional

Also Read: Roasted Green Beans

How to Make Veggie Sesame Noodles

1. Cook the pasta. Follow the packet timing and check a strand before draining. It should have a little bite. Rinse briefly with cold water, then drain thoroughly.
2. Toast the seeds. Stir the sesame seeds in a dry pan over medium-low heat until lightly golden. Tip them onto a plate immediately.
3. Mix the dressing. Whisk all the dressing ingredients in a large bowl. The ginger can settle at the bottom, so whisk again before adding the noodles.
4. Toss and taste. Add the pasta, vegetables and cilantro. Lift and turn with tongs until evenly coated. Finish with the toasted seeds. Taste a forkful containing both pasta and vegetables before adjusting the seasoning.

What you can do better

Cut the cabbage finely; thick pieces tend to fall away from the noodles. If the cucumber has a watery seed centre, scoop it out first. Wet pasta dilutes the dressing, so give the colander a few good shakes. For a more filling meal, add cooked edamame or browned tofu. Keep those additions separate when calculating nutrition.

Serving and Storage

Serve straight away or chill briefly. Refrigerate leftovers promptly in a sealed container and use within 3 days. For packed lunches, keep the cucumber separate until serving to preserve its crunch.

Also Read: How to Make Crostini

Nutritional Information

Approximate nutrition estimates, not laboratory measurements. Brands and vegetable sizes change the totals. Optional additions are excluded.