Sesame-Noodle Vegetable Toss

• 4 ounces uncooked buckwheat noodles or 4 ounces spaghetti, broken in half
• 2 tablespoons sesame seeds
• 3 tablespoons olive oil
• 3 tablespoons rice wine vinegar
• 1 teaspoon sesame oil
• 3 cloves garlic, minced
• 18 teaspoon crushed red pepper flakes (option)
• salt and black pepper, to taste
• 1 12 cups small broccoli florets
• 12 cup sliced celery
• 14 cup chopped green onion
• 1 medium red bell pepper, coarsely chopped
• 1 (8 ounce) can sliced water chestnuts, drained

1. Cook noodles according to package, drain, and rinse with cold water.
2. Meanwhile, in small bowl, combine all dressing ingredients, and blend well.
3. In large bowl, combine all salad ingredients, and mix well.
4. Add cooked noodles to salad; mix gently.
5. Pour dressing over salad, and toss to coat.

buckwheat noodles, sesame seeds, olive oil, rice wine vinegar, sesame oil, garlic, red pepper, salt, broccoli florets, celery, green onion, red bell pepper, water chestnuts

Taken from www.food.com/recipe/sesame-noodle-vegetable-toss-29239 (may not work)