Sweet and Tangy Sesame Noodles

• For the topping:
• 1 medium red bell pepper, cored
• 1 medium carrot, peeled
• 1 medium cucumber, seeded
• For the sauce:
• 2 tablespoons sesame tahini
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 2 tablespoons rice vinegar
• 2 teaspoons chile sauce (more to taste)
• 2 teaspoons sesame oil
• 2 large slices ginger, minced (about 2 teaspoons)
• 2 cloves garlic, minced
• 1 scallion, minced
• 11 ounces dried Asian noodles, like udon

1. Bring a large pot of water to boil.
2. Meanwhile, make the topping: Slice bell pepper, carrot and cucumber into 1/4-inch wide, 3-inch-long slices.
3. Place each vegetable in its own small bowl and set aside.
4. Make the sauce: In a medium bowl, mix tahini and soy sauce thoroughly.
5. Add sugar, vinegar, chile sauce, sesame oil, ginger, garlic and scallion, and mix thoroughly.
6. Add noodles to boiling water and cook according to package directions or until al dente.
7. Do not overcook.
8. Drain noodles and divide among four bowls.
9. Serve, with each person adding his or her own sauce and topping.

red bell pepper, carrot, cucumber, sesame tahini, soy sauce, sugar, rice vinegar, chile sauce, sesame oil, ginger, garlic, scallion, asian noodles

Taken from cooking.nytimes.com/recipes/1015668 (may not work)