- Cook noodles and broccoli florets in a large pot of salted, rapidly boiling water for 3 1/2 minutes. Drain and cool down quickly under cold running water. Place in a large bowl and add red peppers, red onions and carrots. Combine all of the dressing ingredients in a glass jar with a tight fitting lid and shake vigorously. Toss salad with 1/2 cup of dressing, adding more as desired. Season with salt and pepper, garnish with toasted sesame seeds and chopped cilantro.
- Chili Oil: Put all ingredients in a pot and simmer for 2 hours. Do not let boil. Turn off heat and let cool. Strain and store in a glass jar, in a cool, dark cupboard.
Recipe from Gathering Around The Grill Cookbook