Dang Cold Asian Noodle Salad

Recipe courtesy Guy Fieri, 2007

1 package soba noodles

1 teaspoon sesame oil

2 tablespoons rice wine vinegar

3 tablespoons soy sauce

1 teaspoon hot chili oil

1 tablespoon hoisin sauce

5 tablespoons extra-virgin olive oil

1 carrot, thinly sliced or julienned

2 celery stalks, thinly sliced or julienned

5 green onions, bottom 4 inches, thinly sliced

1/2 cup thinly sliced napa cabbage

1/2 red bell pepper, thinly sliced or julienned

1/2 cup julienned bok choy

1 cup bean sprouts, optional

3 tablespoons minced fresh cilantro leaves

3 tablespoons sesame seeds, toasted, for garnish

4 tablespoons unsalted peanuts, for garnish

In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.

In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.

Garnish with sesame seeds and peanuts.