Udon noodle salad, take two

We make this type of dish -- noodles with vegetables with a tangy sauce -- fairly often, so we rarely take the time to write down the exact ingredients. One previous attempt was documented in 2010. Tonight's formula for the sauce, from a Food Network recipe found by Google, worked particularly well and seemed worth putting down in a permanent record.

The instructions are simple: cook some amount of noodles (100g or one bunch from a packet was sufficient for the three of us) according to the package directions, drain, and let cool; chop the veg into the serving bowl; mix the sauce separately and then pour over the vegetables combined with the noodles.

The bulk

- 100-300g Udon noodles (1-3 bunches)
- savoy cabbage, sliced (half a head)
- 1-2 red bell peppers, diced
- 2-4 celery stals, sliced thinly
- scallions, 1 bunch, sliced

The sauce

- 1 cup neutral vegetable oil (e.g., grapeseed)
- 1/3 cup soy sauce
- 1/3 cup rice wine vinegar
- 3 Tbsp sesame oil
- 1-2 Tbsp sesame seeds
- 1 Tbsp honey or agave syrup
- 2 garlic cloves, minced
- similar amount of fresh ginger, minced