Vegan Sesame Noodles

Ingredients

• 1 pound Noodles (Spaghetti or Udon)
• 1/4 cup Sesame Paste (Tahini)
• 3 tablespoons Soy Sauce
• 2 tablespoons Rice Vinegar
• 1 tablespoon Maple Syrup
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 tablespoon Sesame Oil
• 1 teaspoon Chili Oil
• 2 stalks Scallions

Instructions

1. 1Cook the 1 pound of Noodles in a large pot of boiling water until tender, about 8 to 10 minutes. Drain the noodles and immediately rinse them under cold running water to stop the cooking and cool them down. Set aside.
2. 2While the noodles are cooking, prepare the sauce. In a medium bowl, combine the 1/4 cup of Sesame Paste, 3 tablespoons of Soy Sauce, 2 tablespoons of Rice Vinegar, 1 tablespoon of Maple Syrup, the 2 cloves of minced Garlic, and the 1 teaspoon of grated Ginger.
3. 3Add the 1 tablespoon of Sesame Oil and the 1 teaspoon of Chili Oil (if using) to the sauce mixture. Whisk everything together until well combined. If the sauce seems too thick, add up to 2 tablespoons of water, one tablespoon at a time, until it reaches a smooth, pourable consistency.
4. 4Finely chop the 2 stalks of Scallions.
5. 5Add the cooked and cooled noodles to the bowl with the sesame sauce. Toss gently until all the noodles are evenly coated with the sauce.
6. 6Divide the sauced noodles among four serving bowls. Garnish each serving with the chopped scallions.
7. 7Serve the Vegan Sesame Noodles cold or at room temperature.

Substitutions

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