Cold Sesame Noodles with Summer Vegetables
A refreshing Asian-inspired noodle dish featuring buckwheat soba tossed with crisp summer vegetables in a tangy sesame-sriracha dressing. Perfect for warm weather meals, this colorful dish combines crunchy vegetables with tender noodles and fresh herbs.
4 servings
20 min
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Ingredients
- •⅓ cup unseasoned rice vinegar
- •⅓ 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)
- •to taste Kosher salt
- •to taste freshly ground pepper
- •8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles
- •1 cup cilantro leaves with tender stems
- •3 whole scallions
- •1 tablespoon black or white sesame seeds
Cooking Instructions
- 1.
Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.
5 min
- 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.
15 min
