Cold Szechuan Noodle Salad

3 T rice vinegar
2 T soy sauce
1 T grated fresh ginger
2 T dark sesame oil
2 t sugar
1 t hot chile paste
8 oz. egg-free Chinese noodles or linguine
1 - red bell pepper, cut into 1/4 inch strips
2 C blanched broccoli florets
1 - carrot, shredded
1/2 C thinly sliced celery
4 - scallions, minced

In a small bowl, combine the vinegar, soy sauce, ginger, sesame oil, sugar, and chile paste. Mix well, cover, and set aside at room temperature for 30 minutes.

Cook the noodles according to package directions. Drain the noodles immediately and rinse under cold water until cool. Drain again.

In a serving bowl, combine the noodles, bell pepper, broccoli, carrot, celery, and scallions. Add the reserved dressing and toss gently to combine. Cover and chill in the refrigerator until ready to serve.

From Vegan Fire and Spice