Asian Vegetable Pasta Salad

• 1 tablespoon untoasted sesame oil or 1 tablespoon olive oil
• 1 teaspoon toasted sesame oil (optional)
• 1 garlic clove, minced
• 1 pinch red pepper flakes
• 1/4 cup vinegar
• 1/4 cup tamari
• 1/4 cup water
• 1 teaspoon maple syrup
• 1 cup broccoli, chopped
• 1 cup mushroom, sliced
• 1 pinch sea salt
• 1 tomatoes, diced
• 1/2 cup alfalfa sprout
• 1 green onion, chopped
• 200 g brown rice pasta
• 1 teaspoon hijiki seaweed, soaked in water, chopped (optional)
• 1 tablespoon cashews, chopped (garnish)

1. Heat a small saucepan to medium, and add the oils, garlic and red pepper flakes. Stir and don't let the oil get too hot. Once the garlic is cooked, stir in the vinegar, tamari, water and maple syrup. Turn the heat down to medium-low, and stir occasionally while you prepare the vegetables.
2. The next part of this pasta salad is to sprinkle some sea salt on the broccoli and mushrooms in a bowl with a tight-fitting lid. Add some tamari if you like for flavor, put the lid on the bowl and shake for a few minutes, until the vegetables start to wilt. Let them marinate while you chop the tomato, green onion and optional cashews.
3. Cook the noodles, drain, and set aside to dry. Place the vegetables in a large bowl and pour the sauce over them and toss. Add the noodles and optional wakame and toss again. Garnish with roasted, chopped cashews.

sesame oil, sesame oil, garlic, red pepper, vinegar, tamari, water, maple syrup, broccoli, mushroom, salt, tomatoes, alfalfa sprout, green onion, brown rice pasta, hijiki, cashews

Taken from www.food.com/recipe/asian-vegetable-pasta-salad-439564 (may not work)