Sesame Noodle Salad

Ingredients

• 12 ounces angel hair pasta dried (Japanese buckwheat)
• 0.8 cup carrots shredded
• 0.5 teaspoon cayenne 
• 0.8 cup green onions thinly sliced
• 8 oz bell pepper red stemmed rinsed seeded cut into thin, short slivers
• 0.3 cup rice vinegar 
• 8 servings salt 
• 3 tablespoons sesame seed 
• 0.3 cup soya sauce 
• 1 tablespoon sugar 
• 3 tablespoons vegetable oil 

Equipment

• frying pan

Directions

1. In a 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil.
2. Add noodles, stir to separate, and cook until just tender to bite, 3 to 7 minutes.
3. Drain and rinse well with cold water. If desired, cut noodles into shorter lengths for easier serving. Rinse and dry pan.
4. In the same pan, over medium heat, stir sesame seeds in oil until golden, 2 to 3 minutes.
5. Remove from heat.
6. Add soy sauce, vinegar, sugar, and cayenne; stir until blended.
7. Add noodles and mix until well coated.
8. Add bell pepper, carrots, and green onions; mix gently.
9. Add salt to taste. Mound in a serving dish.