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
- Cook the noodles according to package directions, omitting salt and fat.
- Combine onions and next 5 ingredients (through garlic) in a small bowl.
- 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)