Cold Sesame Noodles with Summer Vegetables
['1/3 cup unseasoned rice vinegar', '1/3 cup vegetable oil', '1 tablespoon Sriracha (hot chili sauce)', '1 tablespoon toasted sesame oil', '8 cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds)', 'Kosher salt, freshly ground pepper', 'freshly ground pepper', '8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles', '1 cup (loosely packed) cilantro leaves with tender stems', '3 scallions, thinly sliced', '1 tablespoon black or white sesame seeds']
Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.
Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add to bowl with vegetables. Add cilantro and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.
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