Cold Sesame Curly Noodles (Chuka Soba)
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Ingredients
- 1 package KA•ME Japanese Curly Noodles
- 1/4 cup KA•ME Rice Vinegar
- 3 tbsp sesame paste, almond butter, or peanut butter
- 3 tbsp KA•ME Tamari
- 2 tbsp honey
- 1 tbsp KA•ME Sesame Oil Blend
- 1 tsp or more KA•ME Sriracha Sauce
- 2 scallions , trimmed and thinly sliced
- 6 springs fresh cilantro , stems trimmed
- White and black sesame seeds , sprinkled for garnish
Instructions
- Bring a large pot of water to a boil over high heat. Cook KA•ME Japanese Curly Noodles until tender, yet firm; about 3 minutes. Drain noodles and run under cold water. Drain again.
- In a large bowl, whisk together KA•ME Rice Vinegar, sesame paste, KA•ME Tamari, honey, KA•ME Sesame Oil Blend and KA•ME Sriracha Sauce until smooth.
- Add KA•ME Japanese Curly Noodles and toss well to distribute sauce evenly throughout.
- Garnish with scallions, cilantro, and sesame seeds and serve at room temperature or slightly chilled.
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