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Chilled Harmony: Cold Sesame Veggie Noodles is a refreshing and vibrant dish that perfectly embodies the essence of healthy eating without sacrificing flavor. This delightful meal combines the nutty richness of sesame oil with crisp, fresh vegetables and chewy noodles, creating a symphony of textures and tastes that is as pleasing to the eye as it is to the palate. Whether enjoyed as a light lunch on a hot summer day or as a satisfying side dish at a family gathering, these cold sesame veggie noodles are versatile enough to accommodate a range of dietary preferences, from vegetarian to gluten-free.

Cold Sesame Veggie Noodles

Discover a refreshing twist on healthy eating with Chilled Harmony: Cold Sesame Veggie Noodles. This vibrant dish combines chewy noodles, crisp vegetables, and a rich sesame dressing for a delightful explosion of flavors and textures. Perfect for light lunches or family gatherings, it’s versatile enough for gluten-free and vegan diets. Packed with nutrients from colorful veggies and edamame, this recipe offers a delicious way to stay healthy. Enjoy a bowl today!
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Ingredients
  

8 oz (225g) soba noodles or whole wheat spaghetti

2 tablespoons sesame oil

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup

1 teaspoon chili garlic sauce (adjust to your spice preference)

1 cup carrots, julienned

1 cup cucumber, thinly sliced

1 bell pepper (choose red, yellow, or orange), sliced into strips

1 cup shelled edamame (cooked if frozen)

1/4 cup green onions, finely chopped

2 tablespoons sesame seeds

Fresh cilantro leaves for garnish

Lime wedges for serving

Instructions
 

Cook the Noodles: Fill a large pot with water and bring it to a boil. Once boiling, add a generous pinch of salt and the soba noodles. Cook according to the package instructions (typically 5-7 minutes). After cooking, promptly drain the noodles and rinse them under cold water to halt the cooking process. Set aside to cool.

    Prepare the Dressing: In a small mixing bowl, combine the sesame oil, soy sauce, rice vinegar, honey (or maple syrup), and chili garlic sauce. Whisk them together until fully blended. Taste the dressing and adjust the sweetness or spiciness according to your preferences.

      Chop the Vegetables: While the noodles are cooking, take the time to prepare the vegetables. Julienne the carrots, slice the cucumber thinly, and cut the bell pepper into uniform strips. If using frozen edamame, cook them as per the package directions, then let them cool.

        Combine Everything: In a large mixing bowl, combine the cooled noodles and all the prepared vegetables (julienned carrots, sliced cucumber, bell pepper strips, and edamame). Drizzle the dressing over the mixture and gently toss everything together until all ingredients are well-coated and evenly mixed.

          Garnish and Serve: Top the noodle dish with chopped green onions and a sprinkle of sesame seeds. Toss lightly once more to distribute the garnishes. Serve the cold sesame veggie noodles on individual plates, garnished with fresh cilantro leaves and lime wedges for an added burst of flavor.

            Chill for Extra Refreshment (Optional): For an even cooler experience, cover the bowl with plastic wrap and refrigerate for 15-30 minutes before serving to let the flavors meld.

              Prep Time: 15 mins | Total Time: 30 mins | Servings: 4

                Presentation Tips: Serve in vibrant bowls with additional lime wedges arranged artistically around the edges. A sprinkle of extra sesame seeds and a few whole cilantro leaves can add a nice finish to the dish.