Soba Noodle Salad

• 3 tablespoons vegetable broth or 3 tablespoons water
• 1 12 tablespoons rice vinegar
• 3 12 teaspoons tamari soy sauce
• 1 teaspoon shallot, minced
• 1 teaspoon whole grain mustard
• 1 garlic clove, minced
• 1 tablespoon peanut oil
• 1 teaspoon peanut oil
• 1 12 teaspoons chives, chopped
• 1 12 cups shiitake mushrooms, sliced
• 18 teaspoon pepper
• 8 ounces soba noodles (buckwheat noodles)
• 12 teaspoon sesame oil
• 4 scallions, sliced
• 1 14 cups bean sprouts
• 1 carrot, peeled and shredded
• 23 cup snow peas, sliced
• 2 cups mixed greens
• 2 tablespoons pickled ginger
• 2 teaspoons sesame seeds

1. To make the dressing combine broth (or water), vinegar, 2 teaspoons of the soy sauce, shallots, mustard and garlic in a small bowl or jar.
2. Whisk in 1 tablespoon of the oil and the chives.
3. Set aside.
4. In a skillet heat the remaining oil (1 teaspoon) over medium heat.
5. Add the mushrooms and saute until tender (3-5 minutes) and season with remaining soy sauce (1 1/2 teaspoons).
6. Remove from heat and let cool while preparing noodles.
7. Cook the noodles according to package directions.
8. Drain and rinse under cold water.
9. Rinse again.
10. In a large salad bowl toss the noodles with the sesame oil.
11. Add mushrooms, scallions, bean sprouts, carrot and snow peas.
12. Add dressing and toss.
13. ***See note in description.
14. ***Arrange salad greens on plates and top with noodle salad and then garnish with the pickled ginger and sesame seeds.

vegetable broth, rice vinegar, soy sauce, shallot, whole grain mustard, garlic, peanut oil, peanut oil, chives, shiitake mushrooms, pepper, noodles, sesame oil, scallions, bean sprouts, carrot, snow peas, mixed greens, ginger, sesame seeds

Taken from www.food.com/recipe/soba-noodle-salad-243171 (may not work)