Cold Noodle Salad

• 8 oz. brown rice udon noodles or buckwheat soba noodles
• 12 oz. seasoned baked tofu, cut into 3/4-inch cubes
• 2 large cucumbers, peeled, seeded and coarsely grated
• 4 oz. mild kimchee, undrained
• 2 Tbs. toasted sesame oil

1. Bring large pot of water to a boil.
2. Add noodles, and cook according to package directions.
3. Drain noodles, rinse under cold running water and drain again.
4. Transfer to serving bowl.
5. Add tofu, cucumbers, kimchee and sesame oil, and toss to mix.
6. Refrigerate until chilled, about 1 hour.
7. Mix well, and serve.

brown rice udon noodles, cucumbers, mild kimchee, sesame oil

Taken from www.vegetariantimes.com/recipe/cold-noodle-salad/ (may not work)