Step 1

In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, rice wine vinegar, and garlic together. Set aside.

Step 2

Cook pasta in salted water according to package directions and then drain. DO NOT RINSE!

Step 3

Toss pasta with sesame dressing and allow to cool slightly while you chop and prepare the vegetables, about 10 minutes.

Step 4

Add the vegetables to the noodles and toss to combine. Top with sesame seeds and toss again to distribute.

Step 5

While you can serve immediately, the flavors are best after the pasta salad has been refrigerated for at least 1 hour, even better after 4-8 hours.