Cold Sesame Noodles with Summer Vegetables

By LRay

Cold Sesame Noodles with Summer Vegetables
We like vegetarian mains in summer; for a heartier dish, add shredded rotisserie chicken or sliced grilled steak.

4—6 servings

active:

30 minutes

total:

30 minutes

Recipe by The Bon Appétit Test Kitchen

Photograph by Romulo Yanes

July 2012

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
• 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

Preparation

Step 1

Preparation

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.

Hungry for More? To see more recipes like this one, check out our Pasta Recipes Slideshow.