Soba Salad with Soy-Wasabi Vinaigrette

I found this little gem of a recipe in Cooking Light magazine. It was part of a Cost Plus World Market advertisement. They give the recipe and let you know that you can find rice vinegar, soba noodles, wasabi paste and soy sauce at their store. Steamed vegetables retain more water-soluble nutrients than their boiled counterparts. Curly soba noodles, found in the international or ethnic aisle of your grocery store, impart a neutral flavor that works well in this Asian-inspired entrée.

Servings	Prep Time
4 servings	25 total minutes

Servings	Prep Time
4 servings	25 total minutes

Soba Salad with Soy-Wasabi Vinaigrette

Servings	Prep Time
4 servings	25 total minutes

Servings	Prep Time
4 servings	25 total minutes

Ingredients

1 garlic clove minced
8 ounces Japanese Style Chuka Soba Noodles (1 package) uncooked
1 cup frozen shelled edamame (green soybeans)
4 ounces snow peas trimmed, halved crosswise (about 1.5 cups)
4 ounces whole baby carrots quartered lengthwise
3 TBSP. rice vinegar
3 TBSP. lower-sodium soy sauce
1 TBSP. sesame oil
1 TBSP. prepared wasabi paste (I only used 1 tsp. as I'm allergic)
1/2 cup thinly sliced radishes
1/2 can optional baby corn drained and sliced

Servings: servings

Instructions

Mince garlic; let stand 10 minutes.
Cook soba noodles according to package directions. Don't add oil or salt. Usually cooks in boiling water for 8-12 minutes.
Drain and rinse under cold water; drain well.
Steam edamame, peas, and carrots for 4 minutes or until crisp-tender.
Drain and plunge vegetables into ice water; drain well.
Combine garlic, rice vinegar, soy sauce, sesame oil, and wasabi in a large bowl; stirring with a whisk.
Add soba noodles, vegetable mixture, and radishes into the vinaigrette dressing. Toss gently to coat.
Serve immediately or store in the fridge for up to 3 days.