Spicy Sesame Noodles
6
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This refreshing twist on a takeout favorite blends ramen noodles with spiralized cucumbers and creamy tahini. And it takes mere minutes to pull together. Precut, spiralized veggie noodles save time and make prep easier. If you can’t find spiralized cucumber noodles or don’t have a spiralizer at home, just use a vegetable peeler to slice wide ribbons from the cucumber.
Ingredients
Dry ramen noodles
3 oz
English cucumber(s)
3 cup(s), sliced
Tahini
3 Tbsp
Plain fat free Greek yogurt
3 Tbsp
Low sodium soy sauce
1 Tbsp
Honey
1 tsp
Fresh ginger
2 tsp
Garlic clove
2 clove(s)
Sambal oelek
1 tsp
Uncooked scallion(s)
1 medium
Instructions
1
In a large bowl, cover the ramen noodles with boiling water and let soak for 3 minutes until softened. (Discard the seasoning packet or reserve it for another use.) Drain the noodles and rinse under cold water, then drain again. Add the cucumber noodles to the bowl and toss.
2
In a small bowl, whisk the tahini, yogurt, soy sauce, honey, ginger, garlic, sambal oelek, and 2 tbsp water. Pour the sauce over the noodles and toss to coat. Divide the noodles among 4 bowls. Before serving, garnish with scallions, sesame seeds, and crushed red pepper (if using).
3
Serving size: 1 cup
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