Sesame Noodles with Shredded Vegetables
6 T. toasted sesame oil
3 T. tahini (sesame seed paste)
2 T. low sodium soy sauce
2 T. rice vinegar
2 Tsp. minced peeled fresh ginger
1 1/2 tsp. sugar
1 tsp. chile oil
1 large carrot, peeled and coarsely grated
1 large cucumber, peeled, seeded and chopped
1/2 cups chopped red bell pepper
1 (10 oz.) package dried Udon noodles, cooked, drained and rinsed in cool water
4 green onions, thinly sliced
Whisk oil, tahini, soy sauce, rice vinegar, ginger, sugar and chile oil in a large bowl.
Add carrots, cucumber red bell pepper, noodles and green onions: toss well to coat.
Cover and refrigerate up to 3 days