10 to 12ozramen-style rice noodles or any thin rice noodles
1cupthinly sliced "matchsticks" or grated carrot (about 2 large)
1cupthinly sliced "matchsticks"cucumber (about 1/2 large cucumber)
1cupshredded or thinly sliced red cabbage
4ozsugar snap peas, trimmed and thinly slicedor 1 red bell pepper, thinly sliced
4 to 6scallions, trimmed and thinly sliced
1/3cuptahini
1/4cuplow sodium tamari or soy sauce
2Tbsprice wine vinegar
2Tbsphoney or maple syrup
2tsptoasted sesame oil
1/2tspgarlic powder or 1 garlic clove, finely minced/grated
4Tbsptoasted white or black sesame seeds (or both)
Instructions
Cook noodles according to package directions, drain, rinse with cold water, and shake off any excess water. Place drained noodles into a large bowl.
Add all your grated or thinly sliced veggies to the bowl with the noodles, reserving some of the green scallion tops for garnish. (I like to use a "julienne peeler" for the carrots and cucumber. Details and link in post.)
In a medium-sized bowl, whisk together the tahini, tamari, vinegar, honey, sesame oil, garlic, and 2 tablespoons of sesame seeds. Pour sauce over veggie and noodles and toss to combine.
To serve, sprinkle noodles with remaining scallion and sesame seeds. Serve at room temperature or chill in the refrigerator for up to a day.