Recipes / Noodles and stir-fries
Cold sesame noodles with cucumber
Cold noodles in a nutty sesame and tahini dressing, with cool cucumber and a bit of chilli. Good for hot days and for packed lunches, since it needs no reheating.
- Time
- 15 min
- Serves
- 2
- Also
- Ready in 15 minutes
- Season
- Summer
Method
- Set a pan of water on to boil. In a large bowl, whisk together the tahini, soy sauce, rice vinegar, sesame oil, crushed garlic and chilli flakes with 2 tablespoons of water, until smooth and pourable.
- Cook the ramen noodles for the time on the packet, usually 3 to 4 minutes. Drain, then rinse under cold running water, tossing with your hands, until completely cold, and drain very well.
- Cut the cucumber in half lengthways, scoop out the seeds with a teaspoon and slice it into thin strips. Slice the spring onions.
- Put the noodles into the dressing and toss to coat, adding another tablespoon of water if it is stiff.
- Fold the cucumber and most of the spring onions through.
- Divide between bowls and top with the sesame seeds and the rest of the spring onions.
Tip Rinse the noodles until they are completely cold, and drain them well. Wet noodles dilute the dressing, and warm ones turn it oily.
Per portion
| Energy | 612 kcal |
| Protein | 20 g |
| Carbohydrate | 76 g |
| of which sugars | 6 g |
| Fat | 23 g |
| of which saturates | 3 g |
| Fibre | 7 g |
| Salt | 3.65 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- ramen noodles200 g
- cucumber1
- spring onion4
- tahini30 g
- garlic1 clove
- sesame seeds20 g
- soy sauce2 tbsp
- rice vinegar1 tbsp
- sesame oil1 tbsp
- chilli flakes1 tsp
