Asian Noodle Salad

I have sort of an unhealthy obsession with Pike Place Farmer's Market in Seattle. It is absolutely one of my favorite places in the world. I have spent countless hours there, shopping, eating, being entertained. When my brother and his fiancee (now his lovely wife) lived a few blocks away from the market I nearly died of jealousy! A friend of mine once complained to me that going to Pike Place will nickel and dime you to death. In my eyes, that's sort of the point of going! I mean, I can count on one hand the times I've eaten a sit-down meal there. I go to Pike Place to nibble. Usually I get a couple of mini-donuts at The Daily Dozen, a mocha at Local Color, sometimes a landjager at Don and Joe's, a bit of cheese at Beecher's, etc, etc, etc. This recipe came from this fantastic shop. And this is one of the coolest gifts ever! Did I mention my birthday is tomorrow? Hint, hint. (Just kidding!) (Sorta.) (Ok, not really.)

Asian Noodle Salad

1 pound dry vermicelli
1/4 cup sesame oil
1/3 cup soy sauce
2 tablespoons sugar
1-2 teaspoons Olio Buon Gustaio (or your favorite olive oil)
3 tablespoons Aceto Balsamico (or your favorite balsamic vinegar)
1/2 cup toasted sesame seeds
1 cup scallions, cut on bias
a handful of cilantro, chopped

Bring a large pot of water to a boil.
Add pasta and salt the water.
Whisk together oil, soy sauce, sugar, and vinegar.
When the pasta is done drain it and chill with cold water.
In a large bowl stir the pasta and sauce together.
Top with toasted seeds, scallions and your herbs.

You can serve immediately, but it is SO awesome if you let it sit in the fridge overnight! It's also a great dish to toss in whatever lonely vegetable you have hanging around.