Sesame Coconut Noodle Salad

In a large bowl big enough to fit the cooked noodles, combine coconut milk, tahini paste and soy sauce using a whisk or fork stir until smooth and light brown in color. Set aside.

Bring a medium to large pot of water to boil. Once boiling, add the noodles, and give them a quick stir to make sure they are all submerged.

Bring the water back up to a boil, and cook for the time prescribed on your noodle package, approximately 5-8 minute

Meanwhile, have a colander or strainer ready in your sink.

Pull out one noodle from the pot to check for doneness. Noodles should not be al dente, they should be fully cooked. When the noodles are done, pour the entire pot into the colander, draining the cooking liquid and immediately rinse noodles with cold water to prevent them from sticking together.

Drain the rinsed noodles well and add to the large bowl with coconut tahini sauce

To shred the carrot, wash first, then either use a grater, food processor with a grater attachment or a sharp knife to cut into thin strips. Slice the scallions.

Add carrots and most of the chopped scallions and toasted sesame seeds to the noodles and carefully mix all ingredients together. Use a pair of chopsticks, fork or tongs to stir the noodles back and forth, allowing the sauce and ingredients to meld without breaking the noodles.

Plate the prepared noodles, and garnish with the reserved chopped scallions and toasted sesame seeds.

For more sesame flavor, add a Tbsp of sesame oil to the sauce. For added protein, add a can of firm fleshed fish like light tuna or salmon, or 1 soft cooked egg per person on top.

*You can substitute tahini with smooth peanut butter. In a microwave-safe bowl, warm peanut butter for 30 seconds to make it pourable.

**To toast sesame seeds, preheat the oven to 300℉ and lay sesame seeds on a sheet tray. Toast for 10 minutes.