-DLC-

@Kurisu   It's one that someone gave me that I tweaked a bit.  (I sort of change it up when I make it depending on ingredients on hand...I didn't have chilli oil this time so I used a bit of a sweet chilli sauce I had instead, etc.

@brilac   I remember that...I too was torn but, for me, it was a no brainer.  I watched hockey and switched over in intermission...back/forth.

Here's the recipe:

1 (16 ounce) package bow tie pasta (I had none so this time I used spaghettini)

½ cup vegetable oil (I used less)

⅓ cup soy sauce (I only use Kikkoman)

⅓ cup rice vinegar

1 teaspoon sesame oil

2-3 tablespoons white sugar

Dash of chilli oil (I ran out so I used about a tbsp of sweet chili sauce I had...I've also used chili flake)

½ teaspoon ground ginger

½ teaspoon garlic powder

¼ teaspoon ground black pepper

3 cups shredded, cooked chicken breast meat

⅓ cup chopped fresh cilantro

1 bunch chopped green onion 

1 red bell pepper & 1/2 green pepper

1 grated carrot

Boil and drain the pasta...set aside.  Lightly toast the sesame seeds...also set aside.

Mix the oil(s), soy sauce, vinegar, sugar, ginger, garlic and pepper together and let sit in fridge.

Chop veggies (I cut them into very small pieces and grate the carrot).

Mix the dressing into the pasta then stir in the veggies & chicken and chill for at least 2-3 hours before serving.

Top with toasted sesame seeds.

(You can omit the chicken for a vegetarian option)