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Cold Sesame Noodles with Summer Vegetables

Name: Cold Sesame Noodles with Summer Vegetables
Ingredients: 1/3 cup unseasoned rice vinegar; 1/3 cup vegetable oil; 1 tablespoon Sriracha (hot chili sauce); 1 tablespoon toasted sesame oil; 8 cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds); Kosher salt, freshly ground pepper; freshly ground pepper; 8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles; 1 cup (loosely packed) cilantro leaves with tender stems; 3 scallions, thinly sliced; 1 tablespoon black or white sesame seeds

A small grocery run gets this on the table.

Ingredients

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directions

1.
Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.
2.
Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add to bowl with vegetables. Add cilantro and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.

Recipes sourced from Epicurious.com.

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