Little Steam · Main dishes

Cool sesame cucumber noodles

Name: Cool sesame cucumber noodles
Total time: 25 min
Yield: 2 servings
Ingredients: 180 g Dried wheat noodles; 200 g Cucumber; 2 whole Scallions; 2 tbsp Tahini; 1 tbsp Low sodium soy sauce; 1.5 tbsp Rice vinegar; 1 tsp Maple syrup; 1 tsp Sesame oil; 1 tsp Sesame seeds

A cool, tangy noodle bowl with cucumber ribbons and a creamy sesame dressing. Little Steam’s sunny-day special.

25 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Dried wheat noodles180 g
Cucumber200 g
Scallions2 whole
Tahini2 tbsp
Low sodium soy sauce1 tbsp
Rice vinegar1.5 tbsp
Maple syrup1 tsp
Sesame oil1 tsp
Sesame seeds1 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat, soy and sesame.

Method

Cook and cool

Cook noodles according to their package. Drain, rinse with cold potable water and drain thoroughly. Refrigerate while preparing the toppings.

Mix dressing

Whisk tahini, soy sauce, vinegar, maple syrup and sesame oil. Add 2–4 tbsp cold water a little at a time until pourable.

Prep and toss

Wash cucumber and scallions. Cut cucumber into ribbons and slice scallions. Toss noodles with dressing and cucumber. Top with scallions and sesame seeds; serve promptly or refrigerate.

For packed lunches, store dressing separately and mix just before eating.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.