With a lot of travel and work—both as a private chef and licensed real estate agent in here in the Hamptons, NY— happening lately, it’s been a while since I’ve shared a recipe with you and I’m breaking the dry spell with this delicious recipe for Asian style cold sesame noodles. It’s so simple and tasty. For the last week of school, our son pretty much requested this for his main lunch item every day. This recipe has a nice contrast of texture with the soft noodles with the fresh crisp vegetables and the pop of the sesame seeds. It also has a lot of layers of flavor with a little kick from the garlic and vinegar and warm notes from the sesame oil and peanut butter. Best of all, cold sesame noodles are really simple to make.

These Asian style cold sesame noodles are great as a main dish or a side dish. You can easily add a protein like tofu, shrimp or chicken to bulk it up and you have a great meal at the ready.

Cold Sesame Noodles Ingredients

• 1/2 pound spaghetti

• 1/2 hot house cucumber, chopped

• 2 carrots, peeled and grated

• 1 clove garlic, minced

• Salt, to taste

• 1 Tablespoon peanut butter

• 2 Tablespoons Soy sauce

• 1 Tablespoon Sesame oil

• 1 Tablespoon black sesame seeds

• 1 Tablespoon white sesame seeds

• 1 Tablespoon Agave

• 1 Tablespoon Rice wine vinegar

Cold Sesame Noodles Instructions

• First, you’ll want to cook your noodles according to package instructions. Rinse in cold water and allow to sit out in a dish to cool.

• Next, in a medium mixing bowl combine your garlic, peanut butter, soy sauce, sesame oil, agave and rice wine vinegar. Whisk ingredients until everything is nicely combined into one sauce. Then add your black and white sesame seeds, cucumber, and carrots.

• Finally, you’re ready to add the noodles (be sure that they are fully cooled so that your vegetables don’t cook from the heat of the pasta). Using tongs, combine all the ingredients to create your cold sesame noodles. Add salt to taste and serve!