BLACK SESAME COLD NOODLES WITH SPRING VEGGIES
1 small minced shallot, about ¼ cup
1 tablespoon minced fresh ginger
1 tablespoon soy sauce or tamari
1/3 cup rice vinegar
1 tablespoon mirin, apple juice, or your favorite liquid sweetener
2 tablespoons toasted sesame oil
1 tablespoon grape seed or other mild tasting oil
½ cup toasted sesame seeds, black or white if that’s all you can find
8 ounce ramen, soba, or udon noodles
1 pound asparagus, cut into ½ pieces
1/3 cup minced fresh basil
1/3 cup minced fresh mint
½ a cucumber, cut into matchsticks
1 carrot, cut into matchsticks
1 avocado, cut into slices
First make the dressing by adding all the ingredients, except the sesame seeds, into a blender or food processor. Run till everything is mixed and the shallot and ginger are basically destroyed. Add the sesame seeds and let that shit run until it looks kinda sandy. You do NOT want this smooth; it’s got texture that takes it to another level of dope. Set this aside.
When you’re ready to eat, start cooking the noodles according to the package directs. About a minute before they’re done, throw in the asparagus so it can have a chance to soften up. This is legit the laziest way to blanche veggies. Drain that and then run the noodles and asparagus under some cold water to cool ‘em off. Throw the cooled noodles and veggies it in a large bowl with about ¾ of the dressing, mint, and basil. Mix all that together until everything is coated in dressing and the herbs are evenly distributed.
You can either serve this right away the cucumber, carrots, and avocado piled alongside the noodles in a bowl or you can let them cool for a couple hours more, even overnight. When you assemble the bowls, pour the remaining dressing over the added veggies and enjoy yourself a refreshing lunch.