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Lilly’s Table

 
 
Asian Cucumber Salad
© Lillys-Table.com Photo of Peanut-Sesame Noodles
 

Tags: Gluten-Free nuts Dairy Free Vegan Low-Glycemic

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Peanut-Sesame Noodles

from Peanut-Sesame Noodles with Asian Cucumbers, the Week of September 11, 2016.
View the previous recipe for this meal.

Start by whisking together the peanut-sesame sauce. Toss with Noodles and top with Summer fresh vegetables. The high-protein sauce makes this an easy Vegetarian dish or add cubes of tofu, chicken or shrimp.

Ingredients

  • 3 cloves garlic, minced
  • 2 tablespoons ginger, minced
  • 3 tablespoons soy sauce, tamari wheat-free is gluten-free
  • 2 tablespoons rice wine vinegar
  • ¼ cup peanut butter
  • ¼ cup tahini
  • 1 tablespoon honey
  • ½ cup water, hot
  • ½ cucumber
  • 1 bell pepper, sliced
  • 6 green onions, sliced
  • 6 ounces soba noodles, or rice noodles
  • 1 tablespoon sesame seeds

Serving Size: 2 People

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Preparation Instructions

Bring a large pot of water to a boil. Whisk together the minced garlic, ginger, soy sauce, rice wine vinegar, peanut butter, tahini, honey, and hot water.

Prepare the vegetables. Peel the cucumber if the skin is tough and slice thinly. Slice the bell pepper and green onions.

Boil the soba noodles according to the package instructions, usually about 3-6 minutes.

Rinse the noodles briefly in cold water to stop the cooking process, but leave them fairly warm. Toss with the sauce and the vegetables. Serve with a sprinkle of sesame seeds if desired.