Cold Ume Somen Noodles

Cook noodles in boiling salted water for 3–4 minutes, stirring frequently, until al dente. They should be soft enough to eat, but not get mushy. Rinse noodles in cold water and drain well. Place noodles in a large bowl and toss with a drizzle of canola oil to prevent them from sticking together.

In a medium bowl, make dressing by whisking together rice vinegar, canola oil, Sriracha, toasted sesame oil, sugar, salt, and pepper. Pour dressing over noodles, veggies, cilantro, and scallions; toss well to coat. Top with sesame seeds. Serve immediately.

Note: Options for julienned vegetables include carrots, radishes, zucchini, cabbage, snow peas, cucumbers, bell peppers, etc.