Chilled Sesame Noodles with Ribboned Carrots and Cucumbers

Cook the noodles according to the instructions on the package. Drain, and rinse with cold water, and set aside.

Make the sauce by whisking together the tamari, tahini, sesame oil, maple syrup, rice vinegar, lime juice, and ginger. Add red pepper flakes and kosher salt to taste. Whisk until a dressing has been achieved and is fully incorporated.

In a large bowl, add the noodles, cucumber and carrot ribbons, edamame beans, green onions (reserving some for topping), mint, cilantro, and sesame seeds. Pour the sauce on top and mix to combine. When serving, top with mint leaves, thinly sliced green onions, chile crisp, and an extra sprinkle of sesame seeds. ENJOY!