Sesame noodles are meant to be slurped up! They are prepared here with more sauce than is traditional because the wetter they are, the easier to slurp. The vegetables add a nice crunch.
- 1½ pounds dried linguine
- 3 cups Hot-Stuff Dunk
- 4 carrots, peeled and cut into 3-inch-long matchstick pieces
- 1 hothouse (seedless) cucumber, unpeeled, halved lengthwise, center scooped out, and cut into 3-inch-long matchstick pieces
- 8 scallions, including 3 inches green, cut into 3-inch-long matchstick pieces
- 2 tablespoons chopped fresh cilantro, for garnish
How to Make It
- Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until cooked through, but still firm to the bite, about 11 minutes. Drain well, and place in a large bowl.
- Add the Hot-Stuff Dunk to the bowl and toss well.
- Place the noodles in a large shallow serving bowl. Arrange the carrots, cucumber, and scallions decoratively in little piles around the rim of the dish. Sprinkle with the cilantro and serve.