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- Jul 30, 2026, 4:23 PM
- Caption
- when you have only 10 minutes to make lunch, you make these chilled sesame noodles with ribboned carrots and cucumbers. they’re easy to make, gf + vegan, and truly my hyperfixation meal for the last two weeks!
Ingredients
6 oz pad thai rice noodles
1/3 tamari or soy sauce
½ cup tahini
2 tbsp sesame oil
1 tbsp maple syrup
2 tbsp rice vinegar
Juice of 1 lime
2 tsp grated ginger
Red pepper flakes to taste
kosher salt to taste
2 large carrots, ribboned using a vegetable peeler (peel on one side and flip over until you reach the center of the carrot. Repeat on all sides to achieve ribbons)
3-4 Persian cucumbers, ribboned using a vegetable peeler (peel on one side and flip over until you reach the center of the cucumber. Repeat on all sides to achieve ribbons. Discard the seeded core of the cucumber)
1/2 cup cooked edamame beans
2 green onions, sliced thin - reserve some for topping
1/3 cup cilantro leaves, chopped
1/3 cup mint leaves, chopped + more for garnish
1/2 tbsp white sesame seeds, plus more if desired
1/2 tbsp black sesame seeds, plus more if desired
Chile crisp for garnish, if desired
Method
Cook the noodles according to the instructions on the package. Drain, and rinse with cold water, and set aside.
Make the sauce by whisking together the tamari, tahini, sesame oil, maple syrup, rice vinegar, lime juice, and ginger. Add red pepper flakes and kosher salt to taste. Whisk until a dressing has been achieved and is fully incorporated.
In a large bowl, add the noodles, cucumber and carrot ribbons, edamame beans, green onions, mint, cilantro, and sesame seeds. Pour the sauce on top and mix to combine. When serving, top with mint leaves, thinly sliced green onions, chile crisp, and an extra sprinkle of sesame seeds. ENJOY! healthy recipes | easy recipes | gluten free recipes | healthy food | lunch inspo
