Sesame Noodles (Vegan)

Instructions

1. Step 1

   Prepare the cucumber and scallions on the cutting board and set them aside.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 piece Cucumber, 4.0 piece Scallion

   Cookware: Chef Knife, cutting board

2. Step 2

   Whisk the sesame paste, soy sauce, rice vinegar, sesame oil, maple syrup, chili oil, garlic, ginger, and cool water in the mixing bowl until smooth.

   Timer: 3 min (fixed)

   Ingredients used: 15.0 gr Chili Oil, 12.0 gr Garlic, 12.0 gr Ginger, 15.0 ml Maple Syrup, 30.0 ml Rice Vinegar, 30.0 ml Sesame Oil, 120.0 gr Sesame Paste, 60.0 ml Soy Sauce, 60.0 ml Water

   Cookware: mixing bowl, whisk

3. Step 3

   Bring a large pot of water to a boil over high heat. Add the wheat noodles and cook according to their package directions until tender but still pleasantly chewy.

   Timer: 8 min (fixed)

   Ingredients used: 340.0 gr Wheat Noodles

   Cookware: pot

4. Step 4

   Drain the noodles in the colander and rinse under cold running water until cool. Shake thoroughly to remove excess water.

   Timer: 2 min (fixed)

   Cookware: colander

5. Step 5

   Transfer the drained noodles to the sauce and toss until evenly coated.

   Timer: 2 min (fixed)

   Cookware: mixing bowl, tongs

6. Step 6

   Divide the noodles among four dishes, then finish with the prepared cucumber, scallions, and toasted sesame seeds.

   Timer: 1 min (fixed)

   Ingredients used: 18.0 gr Sesame Seed

   Cookware: tongs