Cold Soba Salad With Crisp Vegetables

• 8 ounces dried soba noodles
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons mirin
• 1 tablespoon unseasoned rice vinegar
• 1/2 teaspoon toasted sesame oil
• 1 teaspoon sugar
• 1 English cucumber, halved and sliced
• 1 medium carrot, cut into 2-in. matchsticks
• 1 chunk daikon (about 6 oz.), cut into 2-in. matchsticks
• 1 red bell pepper, halved and sliced thinly
• 1 yellow bell pepper, halved and sliced thinly
• 4 green onions, sliced diagonally

1. Cook soba as package directs. Drain, cool, and pat dry with towels.
2. Mix soy sauce, mirin, vinegar, sesame oil, and sugar in a small bowl.
3. Combine noodles and vegetables in a large serving bowl. Pour half the dressing over noodles, tossing well to coat. Serve with remaining dressing on the side.
4. Note: Nutritional analysis is per 1-cup serving without extra dressing.

noodles, soy sauce, mirin, rice vinegar, sesame oil, sugar, cucumber, carrot, red bell pepper, yellow bell pepper, green onions

Taken from www.myrecipes.com/recipe/cold-soba-salad-with-crisp-vegetables (may not work)