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While slow cookers may seem like the only option for getting a good meal on the table by dinnertime, there is another, equally outstanding, route. And it's silly simple: Just make your meal ahead.

Chinese food expert Ching-He Huang's boldly flavored Radish and Sesame Noodles are meant to be served chilled. In fact, Huang even specifies that the noodles' flavors will be better the day after they're made. Prep these the night before (or morning of) the day you plan on enjoying them, then simply come home to dinner.

Radish and Sesame Soy Noodles

3 tablespoons black rice vinegar (recommended: Chinkiang) or balsamic vinegar

7 ounces cooked whole wheat noodles or cooked brown rice, drizzled with groundnut oil

Combine the soy sauce, rice vinegar and sesame oil in a bowl.

Prepare the noodles, radishes, and cucumber, and chill them in the refrigerator for at least 1 hour.

To serve, add the noodles to a large dish, layer them with some radish and cucumber pieces and scatter over the black sesame seeds. Spoon the dressing over the dish, garnish with some fresh cilantro sprigs and serve immediately at the table to share. You could also dish up individual portions.

Try two other dressings to enhance this dish.

Combine the chiles, soy sauce, rice vinegar, sesame oil, ginger, and chopped cilantro in a small bowl.

Combine the hot chile sauce and soy sauce in a small bowl.