Cold Sesame Noodles with Summer Vegetables

By jargrr

by The Bon Appétit Test Kitchen

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

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from epicurious.com

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.

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