Cold Asian Noodle Salad

Personally, I LOVE any fresh, crisp Vietnamese dish.  SO many of them are chalked full of delicious veggies, healthy, light, and vegan!! I try to make them as often as possible when I have the time to julienne the veggies...which unfortunately is often the key to their perfection. Here is an adaptation from Guy Fieri. Now, I have all these ingredients around my house at all times since I love all things Vietnamese, but you may not.  Also, this uses soba noodles, which I dont even know is Vietnamese.....but you can use whole wheat thin noodles, if you choose!  One more great thing about this dish... You can make it way ahead of time and be ready to go for dinner or any event!

1 package soba noodles (or whole wheat thin spaghetti)
1 tsp sesame oil
2 TBSP rice wine vinegar
3 TBSP soy sauce
1 tsp hot chili oil
1 TBSP hoisin sauce
5 TBSP olive oil
1 carrot, thinly sliced or julienned
2 celery stalks, thinly sliced or julienned
5 green onions, thinly sliced or julienned
1/2 cup thinly sliced napa cabbage (I used romaine lettuce since I had it)
1/2 red bell pepper, thinly sliced or julienned
1/2 cup baby bok choy, thinly sliced or julienned
3 TBSP minced cilantro leaves
3 TBSP toasted sesame seeds
3 TBSP chopped, unsalted roasted peanuts

First, cook your noodles according to package directions.  If you are using the soba noodles, bring your water to a boil, salt, and cook for 8 minutes.  Once cooked, no matter which noodles you use, make sure and shock them in an ice bath, drain and set aside.

Cut up all your veggies and set aside.  Next, mix together your wet ingredients: sesame oil, soy sauce, chili oil, vinegar, hoisin, and olive oil.  In a large bowl, combine all your sauce, veggies, and noodles and toss well.  Season to taste!

At this point you can refrigerate or serve! Before serving, make sure and top with your toasted sesame seeds and peanuts for the ultimate yumminess!

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