Gluten Free Asian Noodle Salad



8 ounces rice stick noodles (also known as vermicelli)
4 cups shredded green and purple cabbage (you can also find pre-shredded slaw mixes in the produce section at your local Whole Foods, Central Market or health food store)
1 zucchini, shredded in the food processor
1 cup shredded carrots (I always just buy a bag of julienne carrots at the grocery store)
½ cup chopped cilantro
1 Tbs black sesame seeds (optional)
1 hot pepper - I used a Fresno chili for the pretty red color but jalapeno would work as well (optional)
¼ cup Tamari (tamari is a gluten free soy sauce), you could also use regular soy sauce
¼ cup white wine vinegar
3 Tbs finely minced ginger (I peeled fresh ginger and used this hand held food processorto mince – You can also do it by hand but I find this process much faster and easier!)
3 Tbs olive oil
2 Tbs Hoisin sauce (I like this brand best, you can usually find it in the Asian section at your grocery store)
1 Tbs Toasted Sesame Oil
1 tsp Spicy Chili Oil (optional but I had it on hand and knew it would make a great addition!)
1 tsp Sriracha or more if you like it spicy!
½ tsp sea salt
5 chopped green onions, green and white parts