Izakaya Sakura Cold Sesame Noodles With Summer Vegetables

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Total Time
30mins
Prep 15 mins
Cook 15 mins

This recipe is from a local Japanese restaurant.

Ingredients Nutrition

  • 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

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.