Vegetarian Soba Noodle Salad

• 2 Tablespoons Prepared Ponzu Sauce
• 1 Tablespoon Low Sodium Soy Sauce
• 1 Tablespoon Toasted Sesame Oil
• 3 Tablespoons Canola Oil (or Other Light Flavored Oil)
• 2 Tablespoons Honey
• 1/2 Tablespoons Sambal Paste
• 1 clove Garlic, Finely Minced
• 1/4 teaspoons Kosher Salt (more To Taste)
• 1/4 teaspoons Black Pepper, More To Taste
• 6 ounces, weight Dried Soba Noodles
• 1 cup Sweet Peppers, Thinly Sliced
• 1 cup Blanched Edamame Beans
• 1 cup Blanched Asparagus Tips
• 1 cup Sweet Grape Tomatoes, Halved
• 1 cup Thinly Sliced Japanese Cucumbers (or Other Small Cucumbers Of Your Preference)
• 1/4 cups Sliced Scallions
• 18 teaspoons Toasted Sesame Seeds

1. Whisk together the vinaigrette ingredients in a small bowl.
2. Season with additional kosher salt and black pepper as needed.
3. Bring a large pot of water to a boil and cook soba noodles for 3-4 minutes or according to package instructions.
4. Drain the soba in a colander and rinse well with cool water.
5. Shake off excess water and transfer to a bowl.
6. Add all the vegetables to the noodles, except the scallions.
7. Add several spoons of the vinaigrette over the noodles and vegetables and toss well.
8. Add additional vinaigrette as needed for everything to be lightly coated.
9. Divide the contents between two serving dishes.
10. Top each plate with scallions and sesame seeds and enjoy!

ponzu sauce, soy sauce, sesame oil, canola oil, honey, sambal paste, clove garlic, kosher salt, black pepper, noodles, sweet peppers, beans, sweet grape tomatoes, cucumbers, scallions, sesame seeds

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/vegetarian-soba-noodle-salad/ (may not work)