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
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.
Rinse noodles in cold water and drain well.
Place noodles in a large bowl and toss with a drizzle of canola oil to prevent them from sticking together.
In a medium bowl, make dressing by whisking together rice vinegar, canola oil, sriracha, toasted sesame oil, sugar, salt, and pepper.
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).