Bangin' Noodle Salad

Recently my life has been a little crazy.  I have been traveling a lot, not home so much, and consequently cooking a little bit less.  These last few weeks I needed a dish that I could just throw in a Tupperware container and take to lunch without it leaving me uninspired and lacking in nutritional value.  This dish has been my staple for the last two weeks, because you can make a lot or a little according to your needs and it keeps for a week easily in the refrigerator.

I also appreciate this dish because in keeping with the theme of Inner-City Eats, it can be me made in a dorm room, or small  apartment without much of a kitchen, and entirely out of the corner fruit market in my urban village.  The title of the dish was derived from the hit 'n' run fender bender I was in this week, directly in front of my local fruit market!  We all know these things happen on occasion and there is nothing like good food to calm you down after you've been all banged up!   So, in keeping with the vernacular, while also honoring the chaos of the inner city,  I give you...

Bangin' Noodle Salad
 Pasta:

1-- 16oz. Pkg. Spaghetti, Angel Hair, or Vermicelli Pasta

Dressing:
4 Tbs.  Seasoned Rice Vinegar
4 Tbs. Soy Sauce  ( I prefer Tamari)
1/4 Tsp. Fish sauce
1 Tsp. Sesame Oil
1 Tbs. Siracha Chilli Sauce (less if you don't like spice)
1 Tbs. Minced/finely chopped Fresh Garlic
5 Tbs. Olive Oil

Salad: 
1 bushel of cilantro
1 Bushel of Green Onions
1 - 2 large Tomatoes

Cook the Pasta to your liking.  Preferably cooked until it is limp and no longer gives the sensation of chewiness when you munch on it.    Once it is finished cooking swiftly rush it to the sink, with the COLD water running and drain it.  Follow it up with about a minute worth of cold water rinsing.  Then toss it with  4-5 tablespoons of olive oil to keep it from becoming starchy and sticky.

While the Pasta cooks,
slice up your favorite salad toppings.  I use cilantro, green onion, and tomato.  Dice them into 1/2 inch or smaller bits and toss them into the cooled & oiled pasta.  

Mix up the dressing!
Toss all of the liquids together into a bowl, or I prefer a jar and bang it up.  Include the minced garlic in the dressing as well.  Stir or shake this vigorously until it is well integrated. 
 
TOSS IT UP!   Throw everything together in a large bowl with the salad, pasta, and dressing and toss it with chopsticks or a couple forks, or any ethnic cutlery of your choosing and then eat it until your heart's content, or until your portion control lunch tupperware is empty.