Cold Sesame Noodles with Summer Vegetables

Ingredients for Cold Sesame Noodles with Summer Vegetables

• 80ml unseasoned rice vinegar

• 80ml vegetable oil

• 1 tablespoon Sriracha (hot chilli sauce)

• 1 tablespoon toasted sesame oil

• 1925ml matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and peppers

• about 575g)

• Kosher salt, freshly ground pepper

• freshly ground pepper

• 230g buckwheat soba (Japanese-style noodles) or vermicelli noodles

• 1 cup (loosely packed) coriander leaves with tender stems

• 3 spring onions, thinly sliced

• 1 tablespoon black or white sesame seeds

How to make Cold Sesame Noodles with Summer Vegetables

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 coriander and spring onions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.