Name: Sesame Noodle Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 to 8 servings
Cuisine: asian
Ingredients: 8 ounces dried udon noodles; 1 cup frozen shelled edamame; Vegetable oil, for the grill; 1 bunch scallions; 3 tablespoons tahini; 3 tablespoons soy sauce; 3 tablespoons rice wine vinegar; 2 teaspoons toasted sesame oil; 2 teaspoons sugar; 2 teaspoons grated fresh ginger; 2 cups bean sprouts; 1 cup shredded carrots; 1 cup julienned snow peas; Toasted sesame seeds, for topping

Directions

Cook the udon noodles as the label directs; drain and let cool. Meanwhile, cook the edamame as the label directs; drain and let cool.
Heat a grill or grill pan over medium-high heat and oil the grates. Add the scallions and cook, turning, until charred, about 3 minutes. Let cool, then slice.
Make the dressing: Whisk the tahini, soy sauce, vinegar, sesame oil, sugar and ginger in a large bowl. Stir in 1 to 2 tablespoons water to make a smooth sauce.
Add the noodles and edamame to the dressing along with the bean sprouts, carrots and snow peas; toss. Sprinkle with sesame seeds.