Cold Sesame Noodle Bowl
This dish ticks all the boxes for a fresh, flavor-packed meal. It features creamy miso-tahini sauced gluten-free noodles, which are complemented by the zing of blistered sweet chili green beans, refreshing cucumbers, and tangy pickled daikon and carrots. With even more of the nutty, savory sauce to drizzle on top, you may just find yourself licking the bowl clean.
Nutritional facts
Protein
4g
Carbs
115g
Calories
800kcal
Fat
34g
Ingredients
Sweet Potato Vermicelli Noodles, Green Beans, Sweet Chili Sauce, Cucumber, Rice Wine Vinegar, Sriracha, Sesame Oil, Grapeseed Oil, Gluten Free Tamari, Daikon Radish, Garlic, Carrots, Ginger, Tahini Paste, Cilantro, Canola and Olive Oil Blend, Sugar, Kosher Salt, Green Onion, Miso Paste, Gochugaru
Contains soybeans, sesame seeds.
Reviews
4.2
Based on 222 reviews
Rachel · 11/09/25
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About Andrew Corrigan
Andrew Corrigan, chef and owner of Hungry House, has spent his career working in many of NYC’s finest restaurants, including Tocqueville, Del Posto, Locanda Verde and Cookshop. Now at Hungry House, he’s collaborating with today’s most innovative and inspiring chef creators outside of the traditional restaurant sphere. But once a cook, always a cook. Andrew and his team have put together a menu to showcase seasonal ingredients, big flavors, and a selection of recipes from a career devoted to the exploration of cooking. You’ll find this menu to be healthy, wholesome and delicious.
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