1, Cook the noodles in a generous amount of boiling water until tender, about 5 minutes. Drain well, cool in cold water, drain well again, and place in a large bowl.
2. Add the sesame oil to the noodles and toss to coat.
3. Cover and refrigerate noodles until needed (can be prepared several hours before serving).
4. Make the dressing, combining stock or broth, soy sauce, vinegar, sugar and chili flakes. Set the carrot, bell pepper, cucumber, radishes and green onion in the bowl BUT DO NOT TOSS. Cover vegetables and dressing until needed.
5. To finish salad, add the noodles and sliced lettuce to the dressing/vegetable mixture, toss to combine, and serve.
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