SOBAlicious!....Cold Sesame Soba Noodle Salad!

I love love love this recipe.  I typically tend to stay away from carb-driven foods, though when it comes to these Soba Noodles, I can barely tell the carb content.  Maybe this is because it is served cold???  Or maybe it is because it is so damn delicious???  Or maybe because it is gluten-free as well!

For this recipe, I used Buckwheat Noodles w/ yam (Yamaimo Soba brand).  I was interested to see the health benefits of these noodles, and upon my research it turns out that buckwheat products are in fact gluten-free.  That made me an even happier "plantry" fanatic.

I ate this as an entry, but this would also be a great side dish as well!  And because this is served cold or at room temperature, it is great for outdoor summer parties.







Ingredients: (yields 4 servings)
1 package Japanese Buckwheat Soba Noodles (cooked until tender and then soaked in ice water)
1/4 c shelled edamame (thawed)
1 bunch asparagus
1 sliced bell pepper
1 sliced zucchini
2 carrots peeled into fine slices
1 tbsp chopped ginger
1 garlic clove chopped
3 tbsp sesame oil
1 tbsp soy sauce (gluten free)
2 tbsp green onion (garnish)
3 tbsp chopped peanuts (garnish)

Directions
Cook soba noodles according to package, drain and place in ice water.  In an oiled wok or hot saute pan, saute garlic and ginger for about 2 minutes, then add asparagus, bell pepper and zucchini.  Cook and toss for about 5 minutes.  Add in thinly sliced carrots and cook for an additional minute.  Transfer your cooked veggies and noodles into a bowl and combine with your sesame oil and soy sauce.  Adjust seasoning to taste.  When serving, top with green onion and peanuts.

SOBAlicious!