Cold Sesame Noodles with Soy Vinaigrette
Copycat Whole Foods deli recipe! Cold Sesame Noodles with Cucumbers and a Soy Vinaigrette.
Equipment
Ingredients
- 1 pound linguine noodles
- 1-2 cups thinly sliced English or Persian cucumbers
- 1/2 cup thinly sliced scallions
- 2 tablespoons sesame seeds
Soy Vinagrette
- 1 orange zest and juiced
- 1 lime zest and juice
- 1 teaspoon grated ginger, from a 1" piece
- 3 tablespoons soy sauce
- 3 tablespoons rice wine vinegar
- 1 tablespoon honey or other sweetener
- 1 tablespoon sesame seeds
- 1/2 cup neutral oil, like avocado, vegetable or canola
- 1/4 teaspoon red pepper flakes
Instructions
- Cook the noodles. Bring a large pot of salted water to a boil and add the noodles. Cook until al dente, according to package directions, then drain and rinse with cold water.
- While the noodles are cooking, make the dressing by blending together all of the ingredients. I do this in my mini blender, but you can also whisk by hand, combining everything except for the oil and then slowly drizzling the oil in to make an emulsion. Set aside.
- Add the noodles to a large bowl and toss with the dressing, sliced cucumbers, scallions and sesame seeds. I think these cold sesame noodles taste best when popped in the fridge for an hour before serving, but that's optional.
Nutrition
Serving: 1servingCalories: 492kcalCarbohydrates: 62gProtein: 12gFat: 22gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.1gSodium: 511mgPotassium: 264mgFiber: 3gSugar: 6gVitamin A: 125IUVitamin C: 2mgCalcium: 67mgIron: 2mg