Izakaya Sakura Cold Sesame Noodles With Summer Vegetables

Total Time
30mins
Prep 15 mins
Cook 15 mins

This recipe is from a local Japanese restaurant.

Ingredients Nutrition

  • 78.07 ml unseasoned rice vinegar
  • 78.07 ml vegetable oil
  • 14.79 ml shichimi togarashi
  • 14.79 ml toasted sesame oil
  • 1892.72 ml mixed vegetables, cut into matchstick-size pieces (such as carrots, radishes, cucumbers, and bell peppers)
  • kosher salt & freshly ground black pepper, to taste
  • 226.79 g soba noodles or 226.79 g vermicelli
  • 236.59 ml cilantro leaf, with tender stems
  • 3 scallions, thinly sliced
  • 14.79 ml 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.