Cold Sesame Noodles with Summer Vegetables

By jab120638

Ingredients

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

Preparation

Step 1

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.