Sesame Soba Noodles

• 1/3 cup sesame seeds
• 8 ounces soba noodles
• 2-3 teaspoons rice vinegar
• 5 teaspoons soy sauce or Tamari sauce
• 2 teaspoons honey
• 2 teaspoons sesame oil
• 1/2 -1 cups crisp cut up vegetables (red peppers, snow peas, carrots, steamed green beans, radishes, etc.)

1. Toast sesame seeds in frying pan until golden.
2. Cook the noodles according to package instructions, typically 6 to 8 minutes. While the noodles cook, whisk the dressing ingredients (rice vinegar, soy sauce, honey and sesame oil) in a large bowl.
3. When the noodles are soft, drain and rinse under cold water. Transfer the cooled noodles into the bowl with the dressing. Mix well and add the toasted sesame seeds. Refrigerate over night, the noodles will absorb the dressing.
4. When packing lunch, fill a lidded container 2/3 full with the noodles, and top off with the fresh vegetables. Alternately pack the vegetables separately and add to the noodles at lunchtime.

sesame seeds, noodles, rice vinegar, soy sauce, honey, sesame oil, crisp

Taken from food52.com/recipes/6943-sesame-soba-noodles (may not work)