Asian Cold Noodle Salad

Adapt the veggies as you'd like. Very tasty and an easy recipe for on the go.

from Savannah Recipes

8 ounces of thin spaghetti or rice noodles
1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 teaspoon grated ginger

2 teaspoons gochujang (optional)
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes (optional)
1 cup shredded carrots
1 cup shredded red cabbage
1/2 cup sliced cucumber
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 tablespoon sesame seeds, for garnish
Some mint leaves
A handful of peanuts

Directions:
Cook the noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk together soy sauce, sesame oil, rice vinegar, brown sugar, ginger, gochujang, garlic, and crushed red pepper flakes.

Add the cooked noodles to the bowl and toss to coat with the dressing.

Mix in the carrots, red cabbage, cucumber, green onions, and cilantro until well combined.

Garnish with sesame seeds, mint leaves, and peanuts before serving. Enjoy chilled.