Sesame Noodle Salad

 

2

tablespoons canola 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

• 1 In small bowl, stir all dressing ingredients until well mixed; set aside.
• 2 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.
• 3 In large serving bowl, toss noodles, dressing and remaining salad ingredients. Cover and refrigerate until serving.