Method: Cook the pasta according to the package directions. Meanwhile, place the ume plum vinegar, brown rice vinegar, mirin, sesame oil, and crushed red pepper in a jar with tight-fitting lid, and shake to combine.
Drain the pasta and combine it with the bell peppers in a large bowl. Pour the dressing over the pasta, and toss to coat. Refrigerate for several hours or overnight, stirring occasionally. Serve chilled or at room temperature.

Yield: 4 Servings

Per Serving: Calories 319, Carbohydrates 46g, Protien 6g, Fat 10g, Fiber 1g