  I'm pretty sure I have posted both of these before,  but:  sesame noodles:  cooked spaghetti noodles ( i like thin spaghetti)  rinsed in cold water in a gallon- size ziplock baggie,  combine:  1/ 4 cup sesame oil 2- 3 tbsp urlLink Sriracha sauce ( chili sauce)  1- 2 tbsp urlLink fish sauce 1-
2 tbsp sweet sauce ( or 1 tbsp sugar)
 (
You can find the sweet sauce with the other sauces &  bottles of flavorings in most any vietnamese or asian grocery)
 2-
3 tbsp urlLink rice wine vinegar juice of 1/ 2 a lime 1 teaspoon fresh grated ginger 2 tablespoons water ( this is not an exact science- you make it to your tastes.  Key elements in asian cooking are balancing the sweet,  the salty,  &  the spicy.  put cold noodles in ziplock baggie with sauce,
 shake 'em around,  soak for 2- 3 hours,  then let them get room- temp before serving.  garnish with sesame seeds and chopped basil and cilantro.  coleslaw:  in gallon-
size ziplock baggie,
 mix:
 1/
4 cup salad oil ( vegetable,  corn,  whatever)  2 tbsp sesame oil 1/ 4 cup rice wine vinegar 1/ 2 teaspoon grated fresh ginger 2- 3 tbsp sweet sauce (
or 1 tbsp sugar)
 2 tbsp lime juice black pepper red pepper flakes - combine well.  add one finely- sliced head of regular cabbage,  let sit in fridge for 1- 2 hours,  stir in chopped fresh basil and fresh shredded carrots just before serving.  garnish with sesame seeds.
