Soba Noodle Salad

Serves 4 as a main

Elishia Tucker

A cold, refreshing summer salad.

ingredients

1 Pkg Soba Noodles
1 cucumber –thinly sliced
1 carrot – thinly sliced
4 scallions – thinly sliced
8 sprigs of cilantro – washed and leaves sliced – save a few whole leaves for garnish
3-4 red radishes – sliced
1/2 red pepper – thinly sliced
1 head of lettuce – your favorite kind washed and torn into large pieces
Dressing:
1/4 cup rice vinegar
1/4 cup soy sauce or tamari
1/4 cup agave nectar or honey
2 Tbsp. toasted sesame oil
1 tsp – 1 Tbsp chili flakes or Japanese 7 spice (called “shichimi”)
2 cloves finely minced garlic
1 tsp grated fresh ginger
1/4 cup toasted white sesame seeds

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1.To make the dressing: combine all liquid ingredients in a bowl and whisk together or in a jar and shake. Add chili flakes, garlic, ginger and sesame seeds. Taste and adjust any of the flavors to your liking. The dressing should be a bit stronger than you’d normally like it as the noodles will absorb a lot of the flavor.
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2.Cook noodles until al dente as per package instructions. Drain and rinse in cold water. Drain well and toss with 1/2 cup of the dressing. Place in a large bowl and let the noodles absorb the flavor for 5 -10 minutes before adding the vegetables.
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3. Toss the noodles with the vegetables and add more dressing to taste.
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4.Arrange in a bowl or on a platter with the lettuce around and under the noodles. Garnish with the reserved cilantro leaves.

Source: Elishia Tucker