soba

Soba Noodle Salad

½ pound soba noodles

1 European cucumber, julienned

1 large carrot, julienned

2 cups snow peas, trimmed and sliced lengthwise

1 each red and yellow pepper, julienned

3 cups sliced napa cabbage

6 T rice vinegar

3 T soy sauce

2 T mirin

2 T olive oil

1 T toasted sesame oil

1 T peeled and minced fresh ginger

1 tsp coarse salt

2 T minced garlic

3 scallions, white and green parts, sliced into rounds

¼ cup toasted sesame seeds

Cook the soba noodles until al dente, according to package directions. Cool under running water, drain thoroughly, and set aside in a large mixing bowl.
Steam the snow peas for 1 minute, then immediately plunge into ice water until well chilled. Drain and add to the soba, along with the cabbage, cucumber, carrot and peppers.
In a small bowl whisk remaining ingredient except for scallions and sesame seeds. Pour dressing over noodles.
Sprinkle with scallions and sesame seeds and toss well.