Sesame Noodles

• 1 pound Vermicelli Noodles
• 1 whole Small Purple Cabbage, Thinly Julienned
• 1 whole Bunch Fresh Cilantro, Chopped
• 2 Bell Peppers, Julienned
• 1 whole Bunch Green Onions, Minced (keep 2 Tablespoons Reserved)
• 4 Tablespoons Toasted Sesame Seeds, Divided Use
• 1/2 cups Peanut Butter
• 1/3 cups Rice Wine Vinegar
• 4 Tablespoons Sesame Oil (make Sure It Is Fresh- Old Sesame Oil Has No Flavor)
• 3 Tablespoons Soy Sauce
• 1/4 teaspoons Red Pepper Flakes (add More If You Like It Spicier)

1. 1)Bring a large salted pot of water to a boil.
2. 2)Cook the vermicelli one minute shorter than the instructions on the box.
3. 3)Immediately drain and rinse the noodles with cold water. Set aside.
4. 4)In a large bowl, place the cabbage and the cilantro.
5. 5)Add the bell peppers and the green onions (reserving 2 Tablespoons of onions for garnish).
6. 6) Add 2 Tablespoons of the sesame seeds.
7. 7) Add the cold noodles to the bowl.
8. 8 )In a mason jar or other small Tupperware container with a lid, combine the peanut butter, rice wine vinegar, sesame oil,
9. soy sauce and red pepper flakes. Shake the jar really hard until the ingredients have made a smooth and creamy sauce.
10. 9) Pour the sauce over the noodles and vegetables and gently toss until all of the noodles are coated.
11. 10) Pile the noodles and vegetables on a plate and garnish with the remaining green onions and sesame seeds. (I also used chive blossoms because they were available and pretty.)

noodles, purple cabbage, fresh cilantro, bell peppers, green onions, sesame seeds, peanut butter, vinegar, sesame oil, soy sauce, ubc

Taken from tastykitchen.com/recipes/salads/sesame-noodles-3/ (may not work)