Ingredients:
1/4 cup red wine vinegar
1/4 cup soy sauce
3 tablespoons olive oil or 3 tablespoons sesame oil
2 tablespoons sugar
1 tablespoon ginger, minced
3 garlic cloves, minced
1/4 teaspoon cayenne pepper
10 ounces thin spaghetti
1 tablespoon olive oil or 1 tablespoon sesame oil
4 ounces fresh pea pods, julienned
6 green onions, sliced
2 red bell peppers, julienned
2 medium carrots, julienned
1/4 cup toasted sesame seeds
1/2 cup chopped cilantro (optional)
Directions:
Combine the vinegar, soy sauce, 3 tablespoons oil, sugar, ginger garlic and cayenne pepper into a small bowl, whisking until combined. Cover and let stand 2 hours.
Cook noodles according the the instructions on the package, draining well and tossing with 1 tablespoon oil.
Combine all vegetables with cooked noodles.
Toss with the reserved dressing.
Sprinkle with the toasted sesame seeds and optional cilantro.
Serve cold or at room temperature.
Servings: 8
Time preparation: 30 min.
Time total: 35 min.