I have made it to the final main dish recipe of this cookbook!! That’s pretty wild to me that I only have one more section of recipes to go. This was quite a good ending though I’m so happy with how is cookbook has gone so far.
So today’s recipe is these sesame noodles with a really nice dressing and some veggies which add a lot of colour and crunch. This was good at room temperature but it would also be good cold so it is perfect for weekly meal prep.
The base is supposed to be udon or soba noodles but I just used thick rice noodles instead which I figured would be fine in their place. And all the vegetables are edamame, cucumber, carrot, bell pepper, and green onion. It also calls for green onion but I replaced that with cilantro. I love edamame because it is such a good source of protein!
The dressing is made with rice vinegar, mirin, tahini, sesame oil, garlic, ginger and soy sauce. I am not a huge fan of tahini but I didn’t mind it here because there were so many other flavours so it blended in nicely. I had to add a little extra mirin because I found it just wasn’t sweet enough. This dressing was a little on the thin side but it coded the noodles very well which was good.
This was just a really good light lunch for dinner and perfect for the summer with all these fresh vegetables. I would definitely suggest making these noodles!