Cold Sesame Szechuan Noodles

Dec 5, 2011 by Natasha

(Serves 4)

For the Sesame Szechuan Sauce:

¼  cup rice wine vinegar

¼  cup extra-virgin sesame oil

1 Tbsp Braggs Liquid

3 Tbsp raw tahini

1 clove garlic, minced

2 inches fresh ginger, minced

¼  tsp red chili flakes

½  tsp freshly ground Szechuan peppercorns (optional)

Sesame seeds for garnishing

Blend all of the ingredients together in a blender until smooth.

Set aside in the refrigerator until ready to assemble.

To Assemble:

4 medium zucchini, julienned

1 carrot, peeled and julienned

Sea Salt

2 green onion, thinly sliced

¼ cup cilantro, chopped

Cut the zucchini “noodles,” then lightly salt and allow them to drain in a colander in the refrigerator for an hour. Then toss with the Sesame Szechuan Sauce, carrots, green onions and cilantro and store in refrigerator until ready to eat.

Related Posts

Tags

Share This