Vegetarian Asian Noodle Salad

My office recently had a potluck and I often struggle whit finding out the best options to bring to these. There are always too many appetizers and dessert, so my aim is usually for something a bit heartier. Since I don't own a crock pot, I am limited to cold options. I decided and Asian noodle salad would be a great option. These are best served cold so it makes the perfect potluck menu item. I kept this dish vegetarian so that everyone could enjoy it. You can make this a day ahead and just mix it before serving it the following day.

Adapted from Christiana Heins via All Recipes

15 ounces spaghetti or soba noodles
1 1/2 tablespoons dark sesame oil
1/3 cup rice vinegar
1/3 cup plus 1 tablespoon soy sauce
zest from 1 lime
juice from 1 lime
2 tablespoons brown sugar
2 cloves of garlic, minced
2 teaspoons red pepper flakes (or more or less based on your preference)
1 large carrot, peeled and cut in to matchsticks
1 red bell pepper, cut in to matchsticks
1/2 of a cucumber, cut in to matchsticks (you can peel it too if you prefer)
3 scallions, thinly sliced
5 tablespoons roasted, salted peanuts, coarsely chopped
1/2 cup chopped fresh cilantro

Bring a large pot of salted water to a boil and add the noodles. Cook until done, then drain and rinse with cold water.

While the noodles are cooking, mix the sesame oil, rice vinegar, soy sauce, lime zest, lime juice, sugar, garlic and red pepper flakes in a large serving bowl. Mix until the sugar dissolves.

Add the vegetables, peanuts and cilantro to the bowl. Put the cooled noodles into the salad bowl and mix everything until combined. Let the noodle dish sit in the fridge for at least 1 hour before serving. Feel free to add some more soy sauce and vinegar is the salad dries out a bit. Enjoy cold.

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