Ingredients
- 1/3 cup unseasoned rice vinegar
- 1/3 cup vegetable oil
- 1 Tbsp Sriracha (hot chili sauce)
- 1 Tbsp 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 and freshly ground pepper
- 8 oz buckwheat soba (Japanese-style noodles) or vermicelli noodles
- 1 cup (loosely packed) cilantro leaves with tender stems
- 3 scallions, thiinly sliced
- 1 Tbsp black or white sesame seeds
Instructions
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.
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Jul 2012
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