1/3 cup unseasoned rice vinegar
1/3 cup vegetable oil
1 Tbsp. sriracha (I used 1 pinch Korean pepper)
1 Tbsp. toasted sesame oil
8 cups (1 ¼ lbs.) matchstick-sized pieces mixed vegetables (carrots, radishes, cucumbers, bell peppers)
kosher salt, freshly ground black pepper
8 oz. buckwheat soba noodles (or rice vermicelli)
1 cup (loosely packed) cilantro leaves with tender stems
3 scallions, thinly sliced
1 Tbsp. white or black sesame seeds
Whisk rice vinegar, vegetable oil, sriracha (if using) and sesame oil in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.
Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add to the bowl with the vegetables. Add cilantro and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.