Asian Noodle Salad

We loved this... and it is a lot easier to mix in a large zip lock bag!

1 package Farkay noodles
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon smoked paprika (or red chili flakes if you don't have any)

1 tablespoon hoisin sauce
5 tablespoons extra-virgin olive oil
1 carrot, thinly sliced or julienned
5 green onions, bottom 4 inches, thinly sliced
1 red bell pepper, thinly sliced or julienned
1 yellow bell pepper, thinly sliced or julienned
1 1/2 cup bean sprouts, 3 tablespoons minced fresh cilantro leaves
3 tablespoons sesame seeds, toasted, for garnish
4 tablespoons unsalted peanuts, for garnish

In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
In a medium bowl combine, sesame oil, vinegar, soy sauce, smoked paprika, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
Garnish with sesame seeds and peanuts