You are here: Home » Recipes » Sesame Noodles with Shredded Vegetables Sesame Noodles with Shredded Vegetables Kitchen Tested Yield 8 servings Prep 5 mins Cook 0 mins Meatless and filling -- and fun to eat. Mark Boughton Photogrpahy / styling by Teresa Blackburn PrintEmail Use rice vinegar, not the sweeter "seasoned" rice vinegar. Look for dried udon noodles and red chile oil in the Asian aisle of your market. Ingredients 6 tablespoons toasted sesame oil3 tablespoons tahini (sesame seed paste) or creamy peanut butter2 tablespoons reduced-sodium soy sauce2 tablespoons rice vinegar2 teaspoons minced peeled fresh ginger1 1/2 teaspoons sugar1 teaspoon chile oil1 large carrot, peeled and coarsely grated1 large cucumber, peeled, seeded and chopped1 1/2 cups chopped red bell pepper (about 1 large pepper)1 package (10-ounce) dried udon noodles or whole-wheat spaghetti, cooked, drained and rinsed in cool water4 green onions, thinly sliced Instructions Whisk sesame oil and next 6 ingredients (sesame oil through chile oil) in a large bowl. Add remaining ingredients; toss well to coat. Cover and refrigerate up to 3 days. Recipe by Bruce Weinstein and Mark Scarbrough.