Ingredients
Scale
- 200g noodles (udon or soba)
- 2 cups shredded red cabbage
- 1 tbsp tahini
- 1 tsp Sichuan peppercorns (crushed)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 clove garlic (minced)
- 1 tbsp toasted sesame seeds
- 1 green onion (sliced)
Instructions
- Cook noodles according to package instructions. Drain and set aside.
- In a bowl, combine shredded red cabbage, Sichuan peppercorns, rice vinegar, and honey. Toss well and set aside.
- In a small bowl, whisk tahini, soy sauce, sesame oil, and minced garlic until smooth.
- Toss cooked noodles with the tahini sauce until evenly coated.
- Divide noodles into bowls and top with the red cabbage slaw.
- Garnish with toasted sesame seeds and sliced green onions.
- Serve immediately.
Notes
- Adjust the amount of Sichuan peppercorns based on your spice preference.
- For extra crunch, add roasted peanuts or cashews.
- Leftovers can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: tahini noodles, Sichuan peppercorn slaw, quick Asian recipe, vegetarian noodles