Last Minute Sesame Noodles

I love cold noodle salads. While this isn't the perfect one, it was really easy to make, had a yummy but mild flavour, and we really enjoyed it. I love all the colourful ingredients - carrots, red cabbage, edamame, red bell pepper. I used whole wheat spaghetti, since that's what we had, but I really think that soba noodles would have improved this dish a ridiculous amount. If you have a good cold noodle salad recipe, please share!

If this sounds good, you might also like:
Vegetarian Pho
Pad Thai
Soba Noodles with Zucchini Ribbons
Broccoli Pasta Pine Nut Salad

Last Minute Sesame Noodles
Adapted from Aggie's Kitchen (found on Tasty Kitchen)

Servings 6

Next time I would use all sesame oil (and no canola oil) to make the sesame flavour more pronounced.

1 pound Spaghetti, Whole Wheat Spaghetti, Soba Noodles, Quinoa Pasta
1/2 cup Reduced Sodium Soy Sauce
2 Tablespoons Sesame Oil
2 Tablespoons Canola Oil
3 Tablespoons Rice Wine Vinegar
3/4 teaspoon Red Pepper Flakes
1 bunch Green Onions, Sliced, Divided
1/2 cup Cilantro, Chopped
1 whole Red Pepper, Sliced Thin
1/4 head Red Cabbage, Sliced Thin
2 whole Carrots, Shredded With Vegetable Peeler
1 1/2 cup Shelled Edamame, Cooked
1/2 cup Raw Sesame Seeds

Cook pasta according to directions. Drain, rinse under cold water.

To make dressing, whisk soy sauce, sesame oil, canola oil, vinegar, crushed red pepper, scallions, and cilantro in a large bowl. Add noodles and vegetables, toss to coat. Top with sesame seeds.