Izakaya Sakura Cold Sesame Noodles With Summer Vegetables |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is from a local Japanese restaurant. Ingredients:
1/3 cup unseasoned rice vinegar |
1/3 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 |
Directions:
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.
3. Add cilantro and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.
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