Vegan Sesame Noodles with Cucumber

Ingredients

• 1 lb Noodles (Udon or Spaghetti)
• 1 large Cucumber
• 1/4 cup Sesame Paste (Tahini)
• 3 tbsp Soy Sauce
• 2 tbsp Rice Vinegar
• 1 tbsp Sugar
• 1 tbsp Sesame Oil
• 2 cloves Garlic
• 1 tsp Ginger
• 1/4 tsp Red Pepper Flakes
• 2-4 tbsp Water
• 1 tbsp Sesame Seeds

Instructions

1. 1Bring a large heavy-bottomed pot of water to a rolling boil. Add the 1 lb of Noodles and cook for 8-10 minutes, or until tender but still slightly firm to the bite. Drain the noodles and immediately rinse them under cold running water to stop the cooking process and prevent them from sticking together. Set aside.
2. 2Prepare the cucumber by slicing the 1 large Cucumber into thin strips, about 1/4-inch thick.
3. 3In a medium-sized bowl, combine the 1/4 cup Sesame Paste, 3 tbsp Soy Sauce, 2 tbsp Rice Vinegar, 1 tbsp Sugar, 1 tbsp Sesame Oil, 2 cloves of minced Garlic, 1 tsp grated Ginger, and 1/4 tsp Red Pepper Flakes. Whisk these ingredients together until they form a smooth paste.
4. 4Gradually whisk in 2-4 tbsp of Water, one tablespoon at a time, until the sauce reaches a smooth and creamy consistency that will coat the noodles. If the sauce is too thick, add another tablespoon of water.
5. 5Add the drained and rinsed noodles to the bowl with the sesame sauce. Toss gently to ensure all the noodles are evenly coated with the sauce.
6. 6Divide the sauced noodles among four serving bowls. Top each bowl with a generous portion of the sliced cucumber strips and sprinkle with 1 tbsp Sesame Seeds. Serve immediately.

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