Cold Sesame Noodles With Summer Vegetables

• 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
• 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

1. Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.
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.

rice vinegar, vegetable oil, sriracha, sesame oil, matchstick, kosher salt, freshly ground pepper, buckwheat, cilantro, scallions, black

Taken from www.epicurious.com/recipes/food/views/cold-sesame-noodles-with-summer-vegetables-51104410 (may not work)