Easy Sesame Noodles Recipe (Seonkyoung Longest)

Bring 1 pot water to a boil, then let’s julienne 2 Persian cucumbers. I love Persian cucumbers because their skin is super thin and their seeds are very mild.

Mix 1/4 cup tahini, 2 tbsp plant mayo, 1 tbsp soysauce, rice vinegar, yondu, 2 tbsp sesame oil, 1-4 tbsp chili oil, 2-4 tbsp water, 1 tsp garlic, 1 tsp ginger

Cook noodles following package directions. I’m using dried wheat noodles today, and you can use any noodles you have in your hand - fresh, frozen, or dry.

Drain the cooked noodles and place them in a mixing bowl. Pour the sauce and toss together until every noodle is coated evenly with the sauce.

Transfer the sesame noodles to a serving plate and place the julienned cucumber on one side. Grind 2 tbsp sesame seeds (toasted) and scoop on top of the plate.

Serve immediately. Enjoy!