Ingredients
3
tablespoons vegetable oil
3
tablespoons soy sauce
1
tablespoon balsamic or rice vinegar
1
tablespoon sesame oil
4 1/2
teaspoons sugar
1 1/2
teaspoons grated gingerroot
1/2
teaspoon garlic powder
1/8
teaspoon ground red pepper (cayenne)
8
to 9 oz uncooked soba (buckwheat) noodles or angel hair pasta
2
medium carrots, shredded (1 cup)
1
small cucumber, cut lengthwise in half, then cut crosswise into thin slices (1 cup)
2
medium green onions, thinly sliced (2 tablespoons)
1
tablespoon sesame seed, toasted
Preparation
In small bowl, stir all dressing ingredients until well mixed; set aside.
In 4-quart Dutch oven, heat 2 quarts water to boiling. Cook soba noodles in boiling water 6 to 8 minutes or until tender; drain and rinse with cold water. If using angel hair pasta, cook as directed on package; drain and rinse with cold water.
In large serving bowl, toss noodles, dressing and remaining salad ingredients. Cover and refrigerate until serving.
