Asian Noodle Salad

Ingredients

1 package soba noodles (preferably Annie Chun)
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
1/4 cup hot chili oil (reduce for less of a kick)
1/4 cup balsamic vinegar
Extra-virgin olive oil
4 tablespoons of Red Pepper Sofrito (separate recipe)
1 carrot, thinly sliced or julienned
1 cup of thinly sliced red cabbage
1 cup thinly sliced Napa cabbage
1/2 red bell pepper, thinly sliced or julienned
1/4 red onion thinly sliced
1/2 cup grape tomatoes sliced in half
Sesame seeds (Chemical free)

Directions
In a medium stock pot, boil water, add salt and cook noodles. Drain, add a little olive oil so the noodles don’t stick and place noodles in an ice water bath or fridge to cool. Set aside

Red Pepper Sofrito: In a chopper/grinder or food processor add a chopped red pepper, red onion, olive oil, cilantro, fresh basil, and garlic.

In medium bowl combine sesame oil, rice vinegar, balsamic vinegar, hot chili oil, red pepper sofrito and extra-virgin olive oil. Mix thoroughly and then combine all vegetables with noodles.