Cold Sesame Noodles with Summer Vegetables

We made a really great cold noodle salad, courtesy of Bon Appetit. It was made extra-delicious and protein-rich by topping it with leftover cold sliced grilled Malaysian steak skewers. Grill the skewers on the weekend and you have an easy weeknight meal almost ready to go!

1/3 cup unseasoned rice vinegar
1 tablespoon vegetable oil
1 tablespoon Sriracha
1 tablespoon toasted sesame oil
4 cups matchstick-size pieces mixed summer vegetables (such as carrots, zucchini, and bell peppers)
4 ounces buckwheat soba noodles
1/2 cup (loosely packed) cilantro leaves with tender stems
2 scallions, thinly sliced
1/2 tablespoon black or white sesame seeds

Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.

Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add to bowl with vegetables.

Add cilantro and scallions; season to taste with salt and pepper. Top with steak, if using. Sprinkle sesame seeds over and serve.

Cold Sesame Noodle Salad
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