1 lb egg noodles (or wheat pasta)
1 Tbsp dark sesame oil1 large head broccoli (6 cups)
1 cup carrots, julienned (or grated)
2 green onions, chopped
2 Tbsp sesame seeds, toasted
Sweet Soy Dressing:
2 Tbsp rice vinegar
2 Tbsp soy sauce
2 Tbsp dark sesame oil
1 Tbsp water
1 tsp dijon mustard
1 Tbsp honey
1 Tbsp fresh cilantro (optional)
2 garlic cloves, minced
1 tsp fresh ginger, minced
Cook noodles in a large pot of boiling salted water until just done. Drain and rinse well to cool. Transfer noodles to a large salad boil and toss with the sesame oil.
Peel and dice the broccoli stem and break florets into small pieces. Steam broccoli over boiling water until tender (4 minutes). Drain, plunge into cold water to stop the cooking and drain again.
Add the broccoli, carrots and green onions to the noodles and toss.
Whisk together dressing ingredients in a small bowl until well combined. Pour over salad and toss.
Sprinkle sesame seeds over the salad and serve.