Spring Green Soba Noodle Salad

• 140 grams soba noodles
• 1 shallot
• 1 medium-sized carrot
• 1 zucchini
• 1/2 cup peas
• 1 cup shredded cabbage
• 1/2 cup soy sauce
• 2 tablespoons peanut oil
• 1 tablespoon sesame or other oil
• 1 lime
• 1 tablespoon agave syrup
• 1/2 teaspoon ground ginger
• 2 cloves graflic, minced
• salt, pepper to taste
• 1 tablespoon black sesame seeds (optional)
• 1 tablespoon crushed wasabi peanuts (optional)

1. Bring a pot of water to a boil, season with a pinch of salt and then add soba noodles. Reduce heat to medium and cook according to package instructions, about 4 minutes. Drain and rinse with cold water to cool down completely.
2. Peel and dice shallot, peel and julienne carrot and zucchini (I used a julienne peeler that saves a ton of time). Heat a pan and add a bit of oil. When hot, add shallot, carrots and zucchini to the pan, and stir fry for a minute, so as the vegetables soften a bit. Season with salt & pepper to taste, then add peas and stir-fry another minute.
3. Prepare dressing: in a bowl add soy sauce, peanut oil, sesame oil, juice of 1 lime, agave syrup, ginger and some minced garlic. Whisk well until thoroughly combined.
4. Place soba noodles in a salad bowl, add the stir-fry vegetables and shredded cabbage and top with the dressing. Combine well (I used my hands), then serve topped with some black sesame seeds and crushed wasabi peanuts for a little bit of heat.

noodles, shallot, carrot, zucchini, peas, cabbage, soy sauce, peanut oil, sesame, lime, syrup, ground ginger, cloves graflic, salt, black sesame seeds, wasabi peanuts

Taken from food52.com/recipes/71234-spring-green-soba-noodle-salad (may not work)