Recipe information
Total Time
30 minutes
Yield
4—6 Servings
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
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Preparation
Step 1
Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.
Step 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.
Nutrition Per Serving
4–6 serving contains: Calories (kcal) 380 Fat (g) 20 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 125 Dietary Fiber (g) 7 Total Sugars (g) 9 Protein (g) 7 Sodium (mg) 125