lunch · vegetarian · vegan · dairy-free
Cold tahini noodles with shredded cabbage
Creamy tahini softens the soy and vinegar dressing, and raw napa cabbage adds crunch against the chilled noodles.
- Time
- 25min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Cook the noodles following the packet, then drain, rinse with cold water and shake dry.
-
2
Shred the napa cabbage as finely as you can.
-
3
Whisk the tahini with the soy sauce, rice vinegar, sesame oil and lemon juice, adding a splash of water until it pours.
-
4
Toss the noodles and cabbage in the dressing right before serving.
