Izakaya Sakura Cold Sesame Noodles With Summer Vegetables

• 13 cup unseasoned rice vinegar
• 13 cup vegetable oil
• 1 tablespoon shichimi togarashi
• 1 tablespoon toasted sesame oil
• 8 cups mixed vegetables, cut into matchstick-size pieces (such as carrots, radishes, cucumbers, and bell peppers)
• kosher salt & freshly ground black pepper, to taste
• 8 ounces soba noodles or 8 ounces vermicelli
• 1 cup cilantro leaf, with tender stems
• 3 scallions, thinly sliced
• 1 tablespoon sesame seeds

1. Whisk first four ingredients in a large bowl.
2. Add vegetables; toss to coat.
3. Season with salt and pepper.
4. Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
5. Run noodles under cold water to cool them; drain well and add to bowl with vegetables.
6. Add cilantro and scallions; season to taste with salt and pepper.
7. Sprinkle sesame seeds over and serve.

rice vinegar, vegetable oil, shichimi togarashi, sesame oil, mixed vegetables, kosher salt, noodles, cilantro leaf, scallions, sesame seeds

Taken from www.food.com/recipe/izakaya-sakura-cold-sesame-noodles-with-summer-vegetables-483941 (may not work)