sesame noodle salad

you know when you are on gchat chatting with someone, 30 minutes go by without anyone saying anything, and they still feel the need to tell you they’ll be right back? what’s up what that? did i really need my computer to startle me with a loud doorbell sounding noise while i am deep in thought/focus working just to know that you will be right back? jarring.

sesame has been on may radar big time. i’ve been buying sesame seeds in bulk at whole foods and toasting them as needed. when a few friends and i got together for dinner and were super hungry, we decided to make this. and what a lovely decision it was. so lovely that i ate it and forgot to take a picture. this is what was left after we ate. it is evidence that there was a little too much cucumber for us in the recipe.

udon noodles. look kind of like nice chopsticks if you ask me.

cold sesame noodle salad adapted from easy green organic

8 ounces udon noodles, cooked as the package directs

3 1/2 ounces extra-firm tofu cut into small pieces

2 scallions, chopped

1/2 (or 1/4) cucumber peeled, seeded, and chopped

1/3 cup chopped cilantro

2 tablespoons tahini

2 tablespoons rice vinegar

2 tablespoons toasted sesame oil

1 teaspoon soy sauce

2 tablespoons toasted sesame seeds

1. combine the cooked noodles, tofu, scallions, cucumber, and cilantro in a medium sized bowl and toss to combine.

2. in another, smaller bowl mix the tahini, rice vinegar, toasted sesame oil, soy sauce, and 2 tablespoons of water.

3. pour the dressing over the noodles and toss well until coated. add the sesame seeds and toss again. cover the salad and chill for an hour or so, until cold.

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