Ingredients

The following ingredients have 4 Servings
  • 6 ounces rice noodles or soba noodles
  • 3 scallions, (trimmed and chopped)
  • 1 to 2 carrots, (peeled and chopped)
  • 2 to 3 radishes, (thinly sliced)
  • ½ to 1 cup chopped fresh cilantro
  • ½ cup toasted slivered almonds
  • Lime wedges for serving
  • 2/3 cup tahini
  • 1 large lime, (zested and juiced)
  • 1 to 2 teaspoons distilled white vinegar,
  • Kosher salt and black pepper
  • 1 to 2 teaspoons red chili flakes, (use Aleppo pepper for a milder, less spicy option)
  • 1 garlic clove, (finely minced or grated)
  • 1- inch fresh ginger, (grated)
  • 1 tablespoon extra virgin olive oil

Instruction

  • Cook the noodles in salted water according to package instructions until nearly tender (I used rice noodles, which cook in about 3 to 5 minutes). Drain the pasta and rinse it under cool water for two minutes moving the noodles around as you do it.
  • Work on the dressing. In a large bowl, combine the tahini with the lime juice, vinegar, and a little bit of cold water (start with 1 tablespoon). Season with kosher salt, black pepper, and red chili flakes (or Aleppo pepper). Whisk, adding a little more water as needed until the tahini loosens to the consistency of a creamy dressing. Add the garlic, grated ginger, and a drizzle of good extra virgin olive oil. Taste and adjust the seasoning to your liking.
  • Give the pasta another rinse under cold water to loosen it (rice noodles can especially get sticky and clumpy). Drain.
  • Add the noodles to the bowl with the tahini dressing. Toss with a pair of tongs to coat the pasta. Add the chopped veggies, cilantro, and toasted slivered almonds. Toss again until well combined.
  • Taste and adjust seasoning, and if you need another drizzle of olive oil to loosen the salad, add that. Serve immediately with lime wedges on the side.