Pinch of crushed red pepper flakes, to taste, optional
Asian Veggie Noodle Salad:
½lbspaghetti noodles, cooked in well salted water, per package instructions
3smallcarrots, peeled & julienned
½red bell pepper, julienned
½English cucumber, peeled & julienned
10snow peas, julienned
¼red onion, sliced thinly**Soak the slices in ice water for 10 minutes if the onion flavor is too strong. Drain on paper towels.
½cupfresh cilantro leaves
2-3green onions, cut thinly on a diagonal
Black sesame seeds, to taste, optional
1serrano pepper, sliced thinly, optional
Instructions
Prepare the vinaigrette by combining the seasoned rice vinegar, toasted sesame oil, vegetable oil, soy sauce, garlic, ginger, sriracha, and crushed red pepper flakes, to taste, in a small jar. Seal with a lid and shake well; set aside to allow flavors time to mingle.
Cook the pasta in well-salted boiling water, per package instructions; until al dente; drain well and pour into a large bowl.
Shake the vinaigrette really well then pour half of it over the drained hot spaghetti noodles then toss to coat the noodles evenly. Place the bowl of noodles into the refrigerator to cool down completely.
Prepare the julienned vegetables while the noodles are cooling in the fridge.
Once the noodles have completely cooled, add the carrot, bell pepper, cucumber, snow peas, red onion fresh cilantro, and green onions to the cold pasta bowl along with the remaining well-shaken vinaigrette; toss to coat evenly.
Sprinkle with black sesame seeds and sliced serrano pepper, if desired, and serve. Enjoy.