Cold sesame noodles with cucumber
A Japanese lunch for the galley that copes with rough seas, about 15 min hands-on.
- Lunch
- Japanese
- ⏱ 15 min
- 🌊 Sea tolerance 4/5
- vegan
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Rice noodles280 g (70 g)
- Tahini60 g (15 g)
- Soy sauce40 g (10 g)
- White sugar16 g (4 g)
- Red wine vinegar20 g (5 g)
- Cucumber240 g (≈ 1 cucumber) (60 g)
- Spring onion / scallion32 g (≈ 2 spring onions) (8 g (≈ 0.5 spring onion))
- Sesame seeds12 g (3 g)
Method
- Soak the noodles in just-boiled water 6 minutes; drain and rinse cold.
- Whisk tahini, soy, sugar, vinegar and a splash of water.
- Toss with the noodles, cucumber batons and spring onion; finish with sesame.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Gluten, Sesame, Soy, Sulphites — always check the labels of what you buy.
Per serving
- kcal
- 395
- protein
- 9 g
- fat
- 10 g
- carbs
- 67 g
- sugar
- 5 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes