Ingredients
-
12
-
2
-
1/2
-
1/4
-
2
-
-
1/3
-
1/4
-
3
-
3
-
2
-
4
-
1
-
1
-
4
Directions
Lemon-Sesame Noodles, This tangy, Asian-style noodle salad is great for summertime, for a quick lunch, or light supper This dish is both egg free and dairy free, and it’s from Vegetarian Times , This was very good The only thing I changed was using an Asian chili sauce instead of the paste since I didn’t have any And I only used 2 tsp and it was plenty hot I also expected it to be more lemony I added a bit more lemon juice and liked the results Thanks for sharing!! :O)
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Steps
|
1
Done
|
Bring a Large Pot of Salted Water to a Boil. |
|
2
Done
|
Make Dressing: Add Tahini Into Bowl and Gradually Add Boiling Water Until Smooth. |
|
3
Done
|
Add Remaining Dressing Ingredients and Whisk Until Combined. |
|
4
Done
|
Dressing Can Be Made Ahead and Refrigerated For Up to 3-4 Days. |
|
5
Done
|
Boil Pasta Until Just Tender (about 7 Minutes). |
|
6
Done
|
Drain Pasta and Rinse With Cold Water to Stop the Cooking. |
|
7
Done
|
Transfer to Serving Bowl and Drizzle With Sesame Oil. |
|
8
Done
|
Toss to Coat Evenly. |
|
9
Done
|
Add the Dressing and Mix Well. |
|
10
Done
|
Sprinkle With Scallions, Parsley, and Toasted Sesame Seeds. |
|
11
Done
|
Refrigerate or Serve at Room Temperature. |
