Soba noodles are a buckwheat noodle usually found in the Asian section of your grocery store. They are generally higher in protein than regular pasta but have a similar flavor and texture. They work really well in this salad which has a light and spicy dressing. You can vary the vegetables you are using with whatever you have on hand. Bell pepper, mushrooms or bok choy work nicely. If you want to turn this salad into a main course you can add cooked chicken or shrimp.

• Ingredients
• 4 cups cooked soba noodles
• 1 cup purple cabbage, shredded
• 1 cup green onions, chopped
• 1 cup snap peas, halved
• 1 can baby corn, chopped
• 3 carrots, peeled & finely chopped
• 1 tablespoon sesame seeds
• 1 cup cooked chicken or shrimp (optional)
• Dressing
• 1/3 cup soy sauce
• 3 tablespoons rice vinegar
• 2 tablespoon sesame oil
• 2 tablespoons honey
• 1 tablespoon minced ginger
• 1 garlic clove, minced
• 1 teaspoon chili flakes or chili oil

Directions:

Combine the ingredients for the dressing in a jar and shake to combine. Set aside. Cook the soba noodles according to package directions (making sure not to overcook the noodles or they will fall apart). Drain and rinse thoroughly with cold water. Drain again and place into a large bow. Toss with the remaining ingredients and serve.