Cold Sesame Noodles with Summer Vegetables

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

From the kitchen of Carly

Tangy sesame vinaigrette clings to buckwheat noodles and a rainbow of crisp summer vegetables. Cilantro and scallions brighten each bite. Serve it cold straight from the bowl, perfect for lunch that won't weigh you down.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/3 cup unseasoned rice vinegar
11/3 cup vegetable oil
11 tablespoon Sriracha (hot chili sauce)
11 tablespoon toasted sesame oil
18 cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds)
1Kosher salt, freshly ground pepper
1freshly ground pepper
18 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles
11 cup (loosely packed) cilantro leaves with tender stems
13 scallions, thinly sliced
11 tablespoon black or white sesame seeds

Instructions

Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.
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.