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Cold Korean Noodles with Sesame Dressing Recipe

Dressing Ingredients:

1/4 cup vegetable broth
3 tablespoons unpasteurized honey
2 tablespoons organic tahini
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon naturally brewed soy sauce or tamari
1 teaspoon minced garlic

Salad Ingredients:

8 oz. buckwheat noodles (rice noodles or regular pasta noodles will do if you can't find buckwheat noodles)
1 cup asparagus cut into bite-size pieces
1 cup chopped red bell peppers
1 cup chopped broccoli
1/2 cup chopped green onions


Use a food processor to blend stock, honey, tahini, vinegar, sesame oil, soy sauce, and garlic. Set aside.

Boil buckwheat noodles until ready to eat. Drain and rinse with cold water. Put into a big bowl.

Steam or boil asparagus and broccoli for about 1 minute. Rinse with cold water, drain, and add to noodles. Add red bell peppers and green onions.

Pour dressing over noodles and vegetables and toss well. Serve and enjoy immediately.

Note: If you make this dish ahead of time, don't mix the dressing with the vegetables and noodles until right before you serve.


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When boiling the noodles, add any veges that you need to blanche to the boiling noodle water just before you drain it. Saves an extra pot or pan.

I love this recipe. To cut costs, I used frozen organic broccoli and frozen organic asparagus. Not ideal, but not too bad, really. This recipe really results with quite a bit of food, and I am looking forward to eating it tomorrow at work -- at that point it will be colder after chilling overnight in the fridge, and the marinade will be more intense. Should be even better!

I also like that you could probably add extras into this recipe with no problem -- tofu, carrots, etc.