Korean Pasta Salad

Big fan of asian flavors and mayo-less pasta salad. This recipe reminded me quite a bit of the Bulgogi marinades I have used for summer barbecues.

• Ready In: 20 mins
• Serves: 2-3

Ingredients

• 8  ounces  Chinese egg noodles
• 2  tablespoons  rice wine vinegar
• 2  tablespoons  dark sesame oil
• 1 2⁄3 tablespoons soy sauce
• 1  tablespoon toasted sesame seeds
• 1  tablespoon fresh ginger, peeled & grated
• 1⁄4 teaspoon kosher salt
• 2  scallions, thinly slice on the diagonal
• 1⁄4 teaspoon crushed red pepper flakes

Directions

1. Cook the egg noodles according to package instructions.
2. Drain and rinse under cold running water.
3. Transfer the noodles to a large bowl.
4. In a small bowl, whisk together the vinegar, oil, soy sauce, sesame seeds, ginger, salt, scallion, and, if using, red pepper.
5. Remove the noodles from the refrigerator and mix with the sesame mixture until well coated. Serve cold or at room temperature.