Buckwheat Noodle Salad with Orange Peanut Dressing

• 1 ear Corn
• 1 whole Carrot
• 4 whole Small Shiitake Mushrooms
• 3 ounces, weight Baked Tofu
• 1 cup Sliced Snow Peas Or Snap Peas
• 1 cup Frozen Organic Shelled Edamame (defrosted)
• 1/2 cups Shelled Roasted Peanuts
• 1 whole Orange
• 1 teaspoon Grated Fresh Ginger
• 2 Tablespoons Rice Vinegar (I Use Brown Rice Vinegar)
• 2 Tablespoons Mirin (rice Cooking Wine)
• 3 Tablespoons Soy Sauce Or Tamari
• 1 Tablespoon Agave Nectar
• 1/4 teaspoons Salt
• 18 teaspoons Chili Powder (or More Depending On Your Limits)
• 2 Tablespoons Sesame Oil (expeller Pressed Is Best)
• 1 package Fresh Buckwheat Soba Noodles (12 Oz)
• 1/4 cups Cilantro Leaves

1. Remove the corn kernels from the cob and put them into a large bowl.
2. Cut the carrot into matchstick sized pieces and put them into the bowl.
3. Trim the stems of the mushrooms and thinly slice them and add them to the bowl.
4. Cut the baked tofu into matchstick sized pieces and add them to the bowl.
5. Add the sliced peas, edamame and peanuts.
6. Remove the zest from the orange and slice it into very thin pieces and add to them to the vegetables.
7. Juice the orange and put the juice into another smaller bowl.
8. Add the ginger, rice vinegar, mirin, soy sauce, agave, salt and chili powder to the juice.
9. Whisk everything together.
10. Add the sesame oil to the mixture one tablespoon at a time.
11. Pour the dressing over the vegetables.
12. Cook the soba noodles according to the package instructions.
13. When done, run the cooked noodles under cold water to chill them and drain well.
14. Put the noodles in a bowl and pour the dressing coated vegetables on top and toss.
15. Sprinkle the cilantro leaves over the salad and serve.

corn, carrot, shiitake mushrooms, peanuts, orange, fresh ginger, rice vinegar, soy sauce, salt, chili powder, sesame oil, fresh buckwheat soba noodles, cilantro

Taken from tastykitchen.com/recipes/main-courses/buckwheat-noodle-salad-with-orange-peanut-dressing/ (may not work)