Chopstick Noodle Salad

• 2 (8-ounce) packages soba (buckwheat noodles), uncooked
• 2/3 cup sliced green onions
• 1/4 cup water
• 1/4 cup low-sodium soy sauce
• 2 tablespoons dark sesame oil
• 1 tablespoon fish sauce
• 2 garlic cloves, minced
• 8 cups water
• 1 cup small cauliflower florets
• 1 cup (1/4-inch) diagonally cut carrot
• 1 cup small broccoli florets
• 1 cup small yellow squash, halved lengthwise and thinly sliced

1. Cook the noodles according to package directions, omitting salt and fat.
2. Combine onions and next 5 ingredients (through garlic) in a small bowl.
3. Bring 8 cups water to a boil in a large saucepan. Add cauliflower, carrot, and broccoli; cook 2 minutes. Add squash, and cook 1 minute. Drain vegetables in a colander. Combine noodles, onion mixture, and vegetables in a large bowl; toss to coat.

noodles, green onions, water, soy sauce, dark sesame oil, fish sauce, garlic, water, cauliflower, carrot, broccoli florets, yellow squash

Taken from www.myrecipes.com/recipe/chopstick-noodle-salad (may not work)