Cold Sesame Noodles with Summer Vegetables

1/3 cup unseasoned rice vinegar

1/3 cup vegetable oil

1 tablespoon Sriracha (hot chili sauce)

1 tablespoon toasted sesame oil

8 cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds)

Kosher salt, freshly ground pepper

8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles

1 cup (loosely packed) cilantro leaves with tender stems

3 scallions, thinly sliced

1 tablespoon black or white sesame seeds

Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.

Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add to bowl with vegetables. Add cilantro and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve. 

Serves 4-6.