Sesame Ginger Noodles

• For dressing
• 1/2 cup seasoned rice vinegar
• 1/2 cup vegetable oil
• 1/4 cup mayonnaise (regular or reduced fat)
• 1/4 cup soy sauce
• 1/3 cup finely grated fresh ginger
• 2 garlic cloves, finely chopped
• 2 teaspoons sesame oil
• 3 8-ounces packages thin Chinese noodles
• 1/2 cup cilantro, chopped
• 1/2 cup scallions or chives, thinly sliced
• 2 carrots, julienned or cut into shavings with vegetable peeler
• 1/2 cup red bell pepper, thinly sliced
• 1/2 cup thinly sliced radishes
• 1/4 cups toasted sesame seeds
• 4 cups thinly sliced napa or savoy cabbage

1. Whisk together all ingredients for dressing. Set aside. (Dressing can be made in advance and refrigerated, if desired.)
2. Cook noodles until just tender. After draining, plunge into bowl filled with ice water to cool and stop them from overcooking. Drain again and place in large bowl.
3. Chop cilantro and scallions and slice other vegetables. Add to the noodles.
4. Pour dressing over noodles. (You may not need all of it.) Toss to distribute dressing.
5. Slice cabbage and spread over a large serving platter. Mound noodle salad over the cabbage. Sprinkle with sesame seeds. Serve at room temperature, or cover and chill before serving.

seasoned rice vinegar, vegetable oil, ubc, ubc, ginger, garlic, sesame oil, thin chinese noodles, cilantro, scallions, carrots, red bell pepper, radishes, ubc, cabbage

Taken from www.epicurious.com/recipes/member/views/sesame-ginger-noodles-50106529 (may not work)