We’re in the middle of summer here in the U.S., and in some areas the temperatures are so high that it’s just too hot to cook. It can be helpful to plan ahead and make meals that can be assembled the night before or early in the morning, so that your dish is ready at meal time. This Chilled Sesame Soba Noodles dish from Everyday Vegan Eats by Zsu Dever is especially refreshing, as it can be enjoyed chilled, straight from the fridge. Don’t be tempted to reduce the sesame oil in this dish. It may seem like a large amount, but there are a lot of veggies in this pasta dish and the sesame oil completely balances out. If you are looking for a protein boost, toss the pasta with some sliced baked tofu.
- 1/4 cup toasted sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons reduced sodium tamari
- 1/2 teaspoon natural sugar
- 1/4 teaspoon red pepper flakes
- 1 (8-ounce) package soba, udon, or lo mein noodles or gluten-free pasta
- 1/2 small head cauliflower, cut into bite-sized pieces
- 1 small head broccoli, cut into bite-sized pieces
- 1 small red bell pepper, cored, seeded, and cut into matchsticks
- 4 scallions, finely chopped
- 2 tablespoons toasted sesame seeds
- Combine the sesame oil, vinegar, tamari, sugar, and red pepper flakes in small bowl. Mix well and set aside.
- Cook the noodles in a large pot of boiling salted water until al dente. Rinse under cold running water and drain. Toss with the sesame oil dressing and set aside.
- Steam the cauliflower and broccoli until crisp-tender, about 4 minutes. Spread the vegetables on a baking sheet and set aside to cool.
- When the vegetables are cool, add them to the bowl of noodles. Add the bell pepper, scallions, and sesame seeds. Mix well with your hands to avoid breaking up the noodles. Chill or serve at room temperature.
Serves 4 to 6
From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from Vegan Heritage Press.