Soba Salad With Soy-Wasabi Vinaigrette

• 1 garlic clove
• 6 ounces japanese soba noodles, uncooked
• 1 cup frozen shelled edamame
• 4 ounces snow peas, trimmed and halved crosswise (about 1 1/2 cups)
• 4 ounces whole baby carrots, quartered lengthwise
• 3 tablespoons rice wine vinegar
• 3 tablespoons low sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon prepared wasabi paste
• 1/2 cup radish, thinly sliced

1. Mince garlic; let stand 10 minutes. Cook the noodles according to package directions omitting salt and fat. Drain and rinse noodles under cold water; drain well.
2. Steam edamame, peas, and carrots for 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain.
3. Combine garlic, rice vinegar, soy sauce, oil and wasabi in a large bowl; stir with a whisk. Add noodles, vegetable mixture and radishes; toss gently to coat. Serve immeditely.

garlic, noodles, edamame, snow peas, baby carrots, rice wine vinegar, soy sauce, sesame oil, radish

Taken from www.food.com/recipe/soba-salad-with-soy-wasabi-vinaigrette-464521 (may not work)