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Chilled rice noodles are dressed in a creamy sesame paste with cucumber and a splash of vinegar. This fresh, vegetarian-friendly dish is light, healthy, and ideal for weight loss during warm-weather family meals.
Bring a large pot of water to a boil. Add the dried rice noodles and cook according to package instructions (usually 6–8 minutes) until just tender but not mushy.
Immediately drain the noodles and rinse thoroughly under cold running water to stop the cooking and chill the noodles. Drain well and set aside.
While noodles cool, mix the sesame paste, soy sauce, rice vinegar, sugar, sesame oil, chili oil (if using), and water until the sauce is creamy and smooth.
Slice the cucumber and red bell pepper into thin strips. Slice scallions diagonally for garnish.
In a large bowl, toss the chilled noodles with the sesame sauce, ensuring all strands are well coated. Top with cucumber, bell pepper, and scallions before serving.
