- 8 oz brown rice udon noodles or sub other noodles such as buckwheat soba or spaghetti
- 1 cucumber peeling optional
- 1/2 cup green onion thinly sliced (2 stalks yield approx. 1/2 cup)
- 1/2 cup loosely packed fresh cilantro leaves
- 1/3 cup roughly chopped roasted peanuts or cashews (lightly salted or unsalted)
- 1/4 cup soy sauce or tamari*
- 3 tbsp tahini well-stirred
- 2 tbsp rice vinegar
- 1 1/2 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tbsp fresh lime juice
- 1 tbsp fresh ginger minced
- 2 tsp garlic minced (2 cloves garlic yield approx 2 tsp)
- Cook noodles according to package instructions then rinse in cold water to cool them quickly and stop them from sticking together. Set aside to drain.
- Meanwhile, whisk together all the sesame dressing ingredients in a large mixing bowl. Set aside.
- Cut the cucumber in half lengthwise, then remove the seedy middle with a spoon. Cut into 2-3-inch (5-8 cm) matchsticks approximately the same width as cooked noodles.
- Add the drained noodles and 3/4 of the sliced cucumbers to the dressing bowl and stir well to combine. Optionally, transfer to a serving platter.
- Top with the remaining cucumber, green onions, cilantro, and chopped peanuts. Garnish with extra lime wedges (optional). Enjoy right away or chill for 30 minutes before serving.
Best when fresh. Leftover salad will keep stored in the refrigerator for up to 2 days. Not freezer friendly.
*If soy-free, use coconut aminos in place of soy sauce/tamari and start with less maple syrup as coconut aminos are naturally sweet.
Recipe by The Minimalist Baker