Soba Salad

• 6 oz soba (Japanese buckwheat noodles)
• 1 teaspoon Asian sesame oil
• 1 medium red bell pepper, cut lengthwise into thin strips
• 1/2 English cucumber (8 oz), seeded and cut into 1/8-inch-thick matchsticks
• 1/2 lb jicama (1/2 medium), peeled and cut into 1/8-inch-thick matchsticks
• 2 oz mizuma or chopped trimmed baby mustard greens (2 cups)
• 4 scallions, cut into 3-inch-long julienne strips
• 1 tablespoon seasoned rice vinegar
• 1/4 teaspoon salt

1. Bring 4 quarts salted water to a rolling boil in a 5- to 6-quart pot over moderately high heat.
2. Stir in noodles and 1/2 cup cold water.
3. When water returns to a boil, add another 1/2 cup cold water and bring to a boil again, then repeat procedure once more.
4. Test noodles for doneness (soba should be just tender but still firm and chewy throughout).
5. Drain noodles in a colander and rinse well under cold water, then drain again, thoroughly.
6. Toss noodles with sesame oil in a large bowl.
7. Toss together remaining ingredients in another bowl, then add to noodles and toss again to combine.

noodles, asian sesame oil, red bell pepper, cucumber, jicama, mizuma, scallions, rice vinegar, salt

Taken from www.epicurious.com/recipes/food/views/soba-salad-106167 (may not work)