Spicy Tahini Veggie Noodle Salad

It's cool and crunchy with a kick! Cold noodle salads are great for summer. Whether you are preparing a light meal at home or on-the-go for a picnic or cook out on the beach, this is a great option for vegans and non-vegans alike. If you make a bigger batch for your weekly prep, it will last a few days in the fridge. The choice of noodle is yours! I've used Thai rice noodles from one of my favorite brands, King Soba. These are wheat and gluten free, thin and very light.

Prep time: 60 minutes
Yield: 5 servings

Ingredients
4 oz Thai rice noodles
½ cup tahini
3 Tbsp tamari
1 tsp garlic powder
2 tsp maple syrup
¼ tsp cayenne
⅓ cup water
¼ hothouse cucumber (a 4 inch piece of a hothouse), ⅛ inch fine long slivers
½ yellow bell pepper, ⅛ inch fine long slivers
½ cup green beans, ¼ inch slant cut
½ cup scallions, ¼ inch slant cut
½ tsp crushed red pepper

Instructions

1. Boil rice noodles for about 3 minutes (or follow instructions on the package of your noodles of choice.) 
2. Once boiled, drain through a colander and set aside to let cool for about 20 minutes.
3. Place in the fridge for another 20 minutes.
4. While the noodles are cooling cut the cucumbers, yellow bell peppers, green beans and scallions.
5. Set vegetables aside.
6. Place tahini, tamari, garlic powder, maple syrup, cayenne and water in a blender and mix.
7. Remove the noodles from the fridge.
8. In a deep bowl, place the noodles and veggies and mix until evenly distributed. Using your hand is great, especially for thin noodles.
9. Begin to slowly pour in tahini sauce and mix in gently with a wooden spoon or spatula until evenly distributed throughout the salad.
10. Garnish with crushed red pepper. 

Photo credit: Susan Tucker
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