Black Sesame Cold Noodles with Spring Veggies
SWEET TAP DANCING MOSES WHY IS IT SO HOT IN MAY? EARTH, YOU OKAY BUDDY? Keep your core temp down this unusually warm-as-balls spring with a bowl of our cold sesame noodles. Unless you’re a climate change denier then you can go eat a big bowl of dicks.
First make the dressing by adding all the ingredients, except the sesame seeds, into a blender or food processor. Run till everything is mixed and the shallot and ginger are basically destroyed. Add the sesame seeds and let that shit run until it looks kinda sandy. You do NOT want this smooth; it’s got texture that takes it to another level of dope. Set this aside.
When you’re ready to eat, start cooking the noodles according to the package directs. About a minute before they’re done, throw in the asparagus so it can have a chance to soften up. This is legit the laziest way to blanche veggies. Drain that and then run the noodles and asparagus under some cold water to cool ‘em off. Throw the cooled noodles and veggies it in a large bowl with about ¾ of the dressing, mint, and basil. Mix all that together until everything is coated in dressing and the herbs are evenly distributed.
You can either serve this right away the cucumber, carrots, and avocado piled alongside the noodles in a bowl or you can let them cool for a couple hours more, even overnight. When you assemble the bowls, pour the remaining dressing over the added veggies and enjoy yourself a refreshing lunch.