Asian Sesame Noodle Salad

Instructions

Bring a large pot of water to a boil over high heat and cook the noodles according to package directions, usually 8 to 9 minutes, until just tender.
Drain the noodles and rinse immediately under cold running water, tossing them with your hands, until completely cool; this stops the cooking and washes off excess starch so they don't clump.
Shake off as much water as possible and transfer the noodles to a very large mixing bowl.
In a medium bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, peanut butter, honey, grated ginger, minced garlic, and chili garlic sauce until smooth; microwave for 15 seconds if the peanut butter won't loosen, then whisk again.
Pour about two-thirds of the dressing over the noodles and toss thoroughly with tongs, lifting from the bottom, until evenly coated.
Add the shredded napa cabbage, shredded carrots, cooked edamame, and sliced red bell pepper to the bowl.
Toss everything together again until the vegetables are evenly distributed through the noodles.
Cover and refrigerate for at least 30 minutes to let the noodles chill and absorb the dressing.
Just before serving, add the remaining dressing and toss once more, since the noodles will have soaked some of it up while chilling.
Top with the sliced scallions, chopped cilantro, and toasted sesame seeds, tossing gently one final time to distribute the garnish.

            Why You'll Love This
            A cold noodle salad with a creamy-nutty dressing that clings to every strand
Loaded with crunchy raw vegetables for contrast against the soft noodles
Easy to make vegetarian or add shredded rotisserie chicken for more protein

          

Rinse the noodles well in cold water right after draining - skipping this step leaves them starchy and they'll clump into a solid mass once chilled.

Reserve some dressing to toss in right before serving, since the noodles keep absorbing liquid in the fridge and can taste dry by the next day without it.