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Creamy Cool Cucumber Sesame Noodles

Images of this simple meal echo throughout my childhood memories of Beijing, where a bowl of cool sesame noodle slurped up in the shade of a big willow tree during the blazing hot summers was the ideal way to cool down before the prevalence of air-conditioning.  I still make this simple, yet undeniably satisfying, dish on a regular basis – especially when I have 5 minutes to cook dinner and is in the mood for something light yet comforting.

What you’ll need (serves 1):

  • 2 tbls sesame paste or tahini 
  • 1 tbls sweet soy sauce (not light or dark soy sauce!)
  • 1/2 clove minced garlic
  • 1 cucumber, shredded
  • Green onion, diced 
  • Ramen noodles or any other medium thick noodles 
  • Sesame seeds (optional)

Bring a pot of water to a boil (for the noodles).  While the water is heating up, slice the cucumbers into thin matchsticks.  I have horrible knife skills, so I use a shredder as it’s a lot faster and way easier!

In a bowl, combine sesame paste, sweet soy sauce, and minced garlic.  If the sesame paste starts getting gummy during mixing, add a bit of olive oil to smooth it out.  

Cook noodles following package instructions – fresh ramen noodles should only take around 4-5 minutes to cook.

Once noodles are cooked, rinse throughly under cold water to remove extra starch.

Toss in sesame sauce, top with a big handful of cucumber, and garnish with scallions and sesame seeds.

Bon Appetit!

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