Step 1

1 Bring a large pot of water to a boil over high heat

Step 2

2 Toast the sesame seeds in a small, dry skillet over medium-low heat for a few minutes, just until they become fragrant

Step 3

3 Remove from the heat

Step 4

4 Add the noodles to the boiling water and stir

Step 5

5 Reduce the heat to medium; cook for 5 minutes or until just tender (see headnote)

Step 6

6 While the noodles are cooking, make the sesame-miso dressing (see NOTE), if you're making your own

Step 7

7 Then combine the 1/2 cup of dressing with 1 teaspoon of the toasted sesame oil, the crushed red pepper flakes, maple syrup and lime juice and mix

Step 8

8 Drain and rinse the noodles, then transfer them to a large bowl

Step 9

9 Drizzle with the remaining 1/2 teaspoon of toasted sesame oil and toss to coat, then add the cucumber, carrot, pepper, scallion, cilantro, mint and dressing mixture

Step 10

10 Sprinkle with the sesame seeds; serve warm

Step 11

11 NOTE: To make sesame-miso dressing, combine 2 tablespoons mild yellow miso, 1 tablespoon tahini, 3 tablespoons unseasoned rice vinegar, 1 tablespoon tamari or soy sauce, 1 tablespoon maple syrup, 1 tablespoon freshly squeezed lime juice, 1 teaspoon freshly squeezed lemon juice, 1/2 teaspoon peeled and finely grated ginger root and a pinch of ground cayenne pepper in a liquid measuring cup

Step 12

12 Whisk until smooth

Step 13

13 The yield is about 3/4 cup

Step 14

14 (You need 1/2 cup for this recipe; refrigerate any extra in an airtight container for up to 5 days

Step 15

15 )