Cold Sesame Noodles with Summer Vegetables

Name: Cold Sesame Noodles with Summer Vegetables
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: Asian
Ingredients: 1/3 cup rice vinegar; 1/3 cup vegetable oil; 1 tablespoon toasted sesame oil; 1 tablespoon Sriracha hot chili sauce; Kosher salt to taste; Freshly ground black pepper to taste; 8 ounces buckwheat soba or vermicelli noodles; 8 cups matchstick-cut mixed summer vegetables such as carrots, radishes, cucumbers, and bell peppers (about 1 1/4 pounds); 1 cup loosely packed fresh cilantro leaves with tender stems; 3 scallions, thinly sliced; 1 tablespoon black or white sesame seeds

Recipe GLPR42cdea3c131ffc

Asian

Main Course

30 min

272 cal

Servings: 6

Stovetop

SNAP eligible

A refreshing chilled noodle dish combining tender buckwheat soba noodles with a vibrant sesame-ginger dressing and crisp summer vegetables. Tossed with cilantro and scallions, this light and flavorful meal is perfect for warm days and serves as either a side or main course.

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Ingredients

1/3 cup rice vinegar

1/3 cup vegetable oil

1 tablespoon toasted sesame oil

1 tablespoon Sriracha hot chili sauce

Kosher salt to taste

Freshly ground black pepper to taste

8 ounces buckwheat soba or vermicelli noodles

8 cups matchstick-cut mixed summer vegetables such as carrots, radishes, cucumbers, and bell peppers (about 1 1/4 pounds)

1 cup loosely packed fresh cilantro leaves with tender stems

3 scallions, thinly sliced

1 tablespoon black or white sesame seeds

Directions

In a large mixing bowl, whisk together the rice vinegar, vegetable oil, toasted sesame oil, and Sriracha until well combined and emulsified.
Add the prepared matchstick vegetables to the dressing and toss until all pieces are evenly coated. Season with kosher salt and freshly ground black pepper to taste.
Bring a large pot of salted water to a boil. Add the soba or vermicelli noodles and cook according to package directions, stirring occasionally, until the noodles reach al dente texture. Drain well in a colander.
Transfer the drained hot noodles to a colander and rinse under cold running water, stirring gently with your hands or a fork, until completely cooled. Drain thoroughly to remove excess water.
Add the cooled noodles to the bowl containing the dressed vegetables and gently toss to combine evenly.
Fold in the fresh cilantro and sliced scallions, then adjust seasoning with additional salt and pepper as needed.
Transfer to a serving dish or individual bowls, sprinkle the sesame seeds over the top, and serve immediately or chill until ready to serve.

Comments

Grocery List Plus Editorial Staff4.25

Soba noodles are reliably stocked at Harris Teeter, Food Lion, and Walmart, and the sauce pantry staples (rice vinegar, sesame oil, sriracha) are available at all major Charlotte chains, but the 30-minute time assumes vegetables come pre-cut or minimal prep—realistically add 10 minutes for slicing and blanching. Cost per serving runs $2.50 to $3.00 when you use in-season mixed vegetables and buy sesame oil and seeds in bulk, making this a strong weeknight value. The dish reheats poorly because the noodles firm up and the sauce doesn't restore the original texture, so plan to serve it the same night or eat it cold the next day. It's an easy, low-fuss family dinner that works especially well in North Carolina's humid summers, though cilantro may require a specialty stop at Harris Teeter or Publix if your local Food Lion and Walmart don't stock fresh herbs reliably.