Spring Soba Noodle Salad
By: Leah Rodrigues
Published: May 15, 2014

Spring soba noodle salad from I Eat Therefore I Cook is an easy Asian dish to prepare.  Cold soba noodles are paired with crisp vegetables and a rice wine vinegar dressing.  You can use whatever vegetables are available.  I particularly like asparagus with sugar snap peas and shitake mushrooms.  This meal is also gluten-free so long as the soba noodles are made from 100% buckwheat flour (be sure to check the packaging).  Serve this soba noodle salad with miso glazed salmon and a glass of sake.
Soba Noodle Salad
Recipe Submitted to Foodista by I Eat Therefore I Cook
For the Noodles:
	9-10 oz soba noodles ( 1 package)
	1 bell pepper
	1 carrot
	4 green onions
	12 cherry tomatoes
	4 Tbsp Sesame Seeds
	For the Dressing:
	2 Tbsp Low Sodium Soy Sauce
	1/2 cup rice wine vinegar
	3 Tbsp Mirin
	2 Tbsp garlic powder
	2 Tbsp Ground Ginger
Click here for full recipe instructions!