Asian Noodle Salad

This is a great salad to fix during the warm summer months. It can quickly be thrown together and has a delicious Asian flavor from the sesame oil. The only thing I did differently from the recipe is use chili paste instead of hot chili oil (didn't have any) and I didn't garnish it with peanuts (i just forgot to do that...oops!). Anyway, this was a great salad to serve along side a tender, juicey salmon steak or a teryaki grilled beef steak. This is a new favorite of my husbands! The recipe comes from Guy Fieri from the Food Network. We have really enjoyed his recipes and I like watching his shows....I think he is pretty entertaining. Anyway, give this a try. It is different, but very tastey!

1 package soba noodles (I used whole wheat spaghetti)
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 (I only used 2)
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
Directions
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.