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Spicy Soba Salad See Printable Page(PDF)

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


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.

See Printable Page (PDF file)
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