A refreshing and flavorful noodle salad with a zesty twist, perfect for any occasion.
Prepare the dressing by whisking together the soy sauce, rice vinegar, red pepper flakes, minced garlic, and grated ginger in a mixing bowl.
Let the dressing sit for a few minutes to allow the flavors to meld together.
Cook the linguine in a large pot of boiling salted water until al dente, then drain and rinse under cold water.
Rinsing the noodles in cold water stops the cooking process and prevents them from sticking together.
Combine the cooked linguine, julienned carrot, sliced red bell pepper, and chopped scallions in a large bowl.
Toss the vegetables and noodles gently to avoid breaking the noodles.
Pour the dressing over the noodle mixture and toss until evenly coated.
Ensure all ingredients are well coated with the dressing for maximum flavor.
Sprinkle toasted sesame seeds on top before serving.
Toast the sesame seeds in a dry skillet for a few minutes to enhance their nutty flavor.
Serve the noodle salad chilled or at room temperature and enjoy.
This salad tastes even better if allowed to marinate in the refrigerator for a few hours.
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