1 bunch broccoli (cut into florets)
1/2 lb. linguine pasta
2 tsp. vegetable oil
2 tbsp. sesame oil
1 tbsp. Chinese hot chili oil
2 tbsp. soy sauce
1 tbsp. cider vinegar
1 garlic clove, minced
1 tsp. sugar
3 scallions, chopped
1 red bell pepper, cut into strips

Cook broccoli florets in metal steamer basket set over a pan of boiling water for 7-10 minutes until tender-crisp; cool. Meanwhile, cook noodles in boiling salted water until tender but firm. Drain and toss with vegetable oil. Toss noodles with cooled broccoli in a large bowl.

Place vegetable, sesame, and chili oil, soy sauce, vinegar, garlic and sugar in a small bowl and mix well. Add to noodle mixture and toss. Add scallions and toss. Garnish with red pepper; cover. Refrigerate several hours or overnight.