Cold Ume Somen

from ButterYum

makes 4 servings

Ingredients

• 8 ounces Ume Somen (plum noodles) or buckwheat soba noodles

• 1/3 cup unseasoned rice vinegar

• 1/3 cup canola oil

• 1 tablespoon Sriracha (hot chili sauce)

• 1 tablespoon toasted sesame oil

• 1 teaspoon granulated sugar

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1 cup fresh cilantro leaves, loosely packed

• 3 scallions, thinly sliced

• sesame seeds for garnish

Directions

1. Cook noodles in boiling salted water for 3-4 minutes, stirring frequently, until al dente. They should be soft enough to eat, but not get mushy.

2. Rinse noodles in cold water and drain well.

3. Place noodles in a large bowl and toss with a drizzle of canola oil to prevent them from sticking together.

4. In a medium bowl, make dressing by whisking together rice vinegar, canola oil, sriracha, toasted sesame oil, sugar, salt, and pepper.

5. Pour dressing over noodles, veggies, cilantro, and scallions; toss well to coat. Serve immediately.

Note: can add thinly julienned veggies if desired (4 cups thinly julienned vegetables (carrots, radishes, zucchini, cabbage, snow peas, cucumbers, bell peppers, etc).