This noodle dish is the perfect summer go to for both gatherings/potlucks and for make-ahead lunches. With a two-ingredient sauce, it doesn’t get much easier than this.
I intentionally wanted to create a dish that didn’t require a saute pan, so using fresh veggies that don’t require any cooking was key. I’m personally a sucker for bell peppers- they taste great raw, add tons of color, and summer is the season for them! Customize it or change it up with the type of noodle you use. I use @lotusfoods brown rice noodles to make this gluten free. Soba noodles are another great option!
My biggest tip is to immediately toss the noodles in toasted sesame oil once they are cooked- it helps prevents any sticking while also making them so flavorful. While I forgot to meticulously write down the recipe for this one, it’s pretty straight forward.
Toasted Sesame Noodles with Peppers & Mango
- 1/2 package millet & brown rice sun noodles, cooked according to directions
- 2-3 bell peppers, assorted colors, diced
- 1-2 scallions, diced
- 1 cup shelled edamame
- 1 mango, diced
- 1-2 tbsp tablespoons toasted sesame oil
- 1 tbsp soy sauce/shoyu/tamari
- Black sesame seeds, for topping
- Cook noodles according to directions. Immediately after they have cooked, place in large bowl and add in the sesame oil and toss to thoroughly coat.
- Add in everything except sesame seeds and toss in bowl. Top with sesame seeds before serving.