Name: Easy Sesame Noodles
Ingredients: 1/4 cup tahini; 2 tbsp plant-based mayonnaise (I like Justegg or Follow Your Heart brand); 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp agave nectar; 1 tbsp yondu or vegetarian oyster sauce; 2 tbsp sesame oil; 1 to 4 tbsp Seonkyoung’s chili oil; 2 to 4 tbsp water; 1 tsp minced garlic; 1 tsp finely grated ginger; 3 portions of dried, fresh, or frozen wheat noodles or any of your favorite noodles; 2 Persian cucumber, julienned; 2 tbsp toasted sesame seeds

Ingredients

Units Scale

1/4 cup tahini
2 tbsp plant-based mayonnaise (I like Justegg or Follow Your Heart brand)
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp agave nectar
1 tbsp yondu or vegetarian oyster sauce
2 tbsp sesame oil
1 to 4 tbsp Seonkyoung’s chili oil
2 to 4 tbsp water
1 tsp minced garlic
1 tsp finely grated ginger
3 portions of dried, fresh, or frozen wheat noodles or any of your favorite noodles
2 Persian cucumber, julienned
2 tbsp toasted sesame seeds

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Instructions

Bring water to a boil to cook noodles.
Combine all the ingredients for the sauce in a mixing bowl, and set aside. If you want to keep it for later, transfer it to an air-tight container and keep it in a refrigerator. This sauce will last up to a month in the fridge.
Cook noodles by following the directions of the package you’re using. Drain 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 to a serving plate and place the julienned cucumber on one side of the noodles.
Grind sesame seeds in a motor and pestle and scoop on top of the noodles. Serve immediately. Enjoy!