Make Ahead Sesame Veggie Noodles

Make Ahead Sesame Veggie Noodles Fete-a-Tete

These cold noodles are inspired by one of our favorite takeaway spots out East, Loaves and Fishes. Served cold or at room temperature, they’re perfect for a picnic, day at the beach, or alongside your favorite grilled dishes. Make extra. Trust us.

Prep Time
Cook Time
  • ½ lb. capellini (angel hair pasta) or a GF rice noodle
  • 1 Tbsp. peanut oil
  • ¼ cup soy sauce
  • 2 tsp. toasted sesame oil
  • 2 Tbsp. tahini
  • 1 lime, juiced
  • 1 tsp. agave
  • 2 Tbsp. fresh ginger
  • 1 Tbsp. salt
  • 1/2 lb. snap peas, blanched
  • 1 red pepper, diced into ½
  • ½ cup scallions, chopped
  • 1 cup raddichio, thinly sliced
  1. In a food processor, mix together the peanut oil, soy sauce, sesame oil, tahini, lime juice, agave, fresh ginger, and salt. Mix together until a thick dressing forms.
  2. Meanwhile, cook the pasta, drain and mix with the dressing.
  3. Cut vegetables and blanch the snap peas by boiling a small pot of water and cooking for 3 minutes, until bright green. Take off heat, drain in colander and run cold water over peas to stop them from continuing to cook.
  4. Once the pasta is at room temperature, mix in all of the vegetables. Serve cold or at room temperature.
    ** This can be made up to 3 days in advance and kept in the refrigerator.

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