More soba noodles

Soba noodles with vegetables and sesame seeds

Soba noodles keep calling to me. This salad is bursting with the flavors of ginger and lime juice.

What an excellent salad to eat at room temperature, the way I like to eat food. The salad could also be chilled in the refrigerator and eaten cold. Since the vegetables remain raw, it is important to keep in mind the size of the pieces that will be combined with the noodles. You will want them large enough to have a taste, but not so large that they are difficult to eat.

juice of 1 medium lime
¼ cup reduced sodium Tamari
1 tablespoon toasted sesame oil
1 tablespoon sugar
1 jalapeno pepper, finely diced
1 tablespoon peeled and grated ginger
3 garlic cloves, pressed
3 ounces fresh spinach, washed, stemmed and coarsely chopped
½ small head red cabbage, shredded
3 medium carrots, shredded
1 red bell pepper, finely diced
1 small cucumber, peeled and finely diced
6 scallions, thinly sliced
1 10-12-ounce package soba noodles
2 tablespoons sesame seeds or Gomasio

Prepare the vegetables and set them aside.

In a large pot of boiling water, cook the soba noodles according to the package instructions, being careful not to overcook them. Drain and set aside.

In a small food processor, buzz the lime juice, Tamari, sesame oil, sugar, jalapeno, ginger and garlic for about a minute. Pour the dressing over the noodles in a large serving bowl, tossing to coat them well.

Add the remaining ingredients including the sesame seeds and toss to combine.

Serve immediately or chill to serve as a cold salad.

Serves 4 - 6