| Serves: 3-4
Vary the vegetables according to availability. Fresh peas, corn, red and green bell pepper, and radishes are good, colorful options.
8 ounces soba
1 large or 2 medium carrots, cut into 1 1/2 inch matchsticks
1 1/2 cups broccoli florets
2 scallions, slivered
2 tablespoons minced parsley
DRESSING:
1 tablespoon light sesame oil
1 tablespoon toasted sesame oil
1/4 teaspoon chili-flavored sesame oil*
2 tablespoons tamari or shoyu
1/4 teaspoon sea salt
3 tablespoons brown rice vinegar
1 clove garlic, finely minced
Break noodles into 3 or 4 even lengths and cook according to the directions on the package. Rinse noodles under cold running water, drain, and set aside
Parboil carrots and broccoli for 2 minutes, rinse under cold water, and drain well. Combine all vegetables with cooked noodles in a medium-sized bowl.
Whisk dressing ingredients together and add to noodle mixture. Toss gently and serve.
*Chili-flavored sesame oil is available in most well-stocked natural foods stores, Asian food stores, and some specialty shops and supermarkets.
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