Sort ingredients
kkcooks
QR Code
Listen
Pdf
Cook the sweet potato noodles according to the package instructions. Once cooked, drain and rinse under cold water to cool them down quickly. Set aside.
In a bowl, combine the tahini, coconut aminos, grated ginger (if using), toasted sesame oil, lime juice, sea salt, and water. Whisk until smooth and creamy. Adjust the consistency with more water if needed.
Chop the green onions, thinly slice the cabbage, shred the carrot, and thinly slice the Persian cucumbers.
In a large mixing bowl, combine the cooked sweet potato noodles, chopped green onions, sliced cabbage, shredded carrot, and sliced cucumbers.
Pour the creamy sesame sauce over the noodles and vegetables. Toss everything together until well coated.
Transfer the sesame noodles to serving bowls. Sprinkle with sesame seeds for extra crunch and garnish. Enjoy!