Gluten Free Cold Noodle Salad With Adzuki Bean Pasta

• 2 tablespoons fresh lime juice
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 1 tablespoon fish sauce
• 2 tablespoons chili garlic sauce or to taste
• 1 teaspoon sesame oil
• 8 ounces spaghetti Explore Cuisine Organic Adzuki Bean
• 1 cucumber
• 1 red bell pepper seeds removed and cut into thin slices
• 1/2 red onion medium, cut into very thin slices
• 1/2 cup cilantro leaves fresh, roughly chopped
• 1/2 cup thai basil leaves or regular basil, roughly chopped
• 2 tablespoons sesame seeds

1. In a large mixing bowl, whisk together the lime juice, vinegar, honey, fish sauce, chili garlic paste, and sesame oil.
2. Cook the Organic Adzuki Bean Spaghetti in boiling water for 8 minutes. Drain and add to the bowl with the dressing. Toss to coat.
3. Peel the cucumber and cut in half lengthwise. With a spoon, scrape out the seeds. Slice thinly and add to the spaghetti. Add the bell pepper, onion, cilantro, and basil. Toss to combine. Refrigerate until cold - about an hour. (The salad can also be eaten at room temperature if desired.) Toss the salad again before serving. Garnish with the sesame seeds and serve.

lime juice, rice vinegar, honey, fish sauce, garlic sauce, sesame oil, cuisine, cucumber, red bell pepper, red onion, cilantro, thai basil, sesame seeds

Taken from www.yummly.com/recipe/GLUTEN-FREE-COLD-NOODLE-SALAD-WITH-ADZUKI-BEAN-PASTA-1842133 (may not work)