Cold Soba Noodle Salad

• 2 ounces, weight Soba Noodles, Uncooked
• 1 cup Frozen Edamame (shelled)
• 4 whole Radishes, Thinly Sliced
• 1/2 whole Cucumber, Thinly Sliced
• 1 cup Rainbow Slaw Mix
• 1/4 cups Fresh Cilantro, Chopped
• 2 Tablespoons Sesame Seeds
• 3 Tablespoons Olive Oil
• 2 Tablespoons Low Sodium Soy Sauce
• 2 Tablespoons Rice Vinegar
• 2 teaspoons Sugar
• 1 teaspoon Freshly Grated Ginger
• 1 teaspoon Chili-garlic Paste

1. Cook soba noodles and edamame in the same pot according to package directions for the soba noodles.
2. Drain off the water and rinse the noodle mixture with cold water.
3. In a large bowl, combine sliced radishes, cucumbers, rainbow slaw, and cilantro.
4. Add soba noodles and the edamame and mix well.
5. Stir in the dressing (see directions below) and either serve at room temperature, or refrigerate until chilled.
6. Enjoy!
7. For the dressing:
8. Toast sesame seeds in a small cast iron pan over medium heat until aromatic.
9. In a small bowl, combine all of the dressing ingredients (including the sesame seeds) and mix well.

noodles, frozen edamame, cucumber, mix, fresh cilantro, sesame seeds, olive oil, soy sauce, rice vinegar, sugar, freshly grated ginger, chiligarlic

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/cold-soba-noodle-salad/ (may not work)