Soba Noodle and Raw Veggie Salad
http://cookieandkate.com/2011/vegetarian-soba-noodles-recipe/

I found this recipe while browsing recipes on Pinterest. Since then, I have made it on numerous occasions and absolutely love the freshness of the vegetables. I usually add more vegetables than the recipe calls for. This recipe makes a big batch so get ready for leftovers! I recently purchased a cuisinart food processor which I use to shred the vegetables in this recipe, what a great time saver!

Ingredients:

12 ounces soba noodles

1/2 cup reduced sodium soy sauce

1 teaspoon sesame seed oil

2 tablespoons canola oil

2 tablespoons rice wine vinegar

1 1/2 teaspoon red pepper flakes

1 bunch green onions

3/4 cup cilantro, chopped

1 red bell pepper

1/2 head of red cabbage, thinly sliced

3 whole carrots, shredded

2 cups shelled edamame, steamed

Directions

• Cook edamame according to directions
• Cook soba noodles according to directions and rinse in colander
• Chop up veggies and toss in a bowl with soba noodles
• Whisk soy sauce, sesame seed oil, canola oil, rice wine vinegar, red pepper flakes in a separate bowl
• Pour the dressing over soba mixture. Add edamame and green onions. Toss to coat.

Yields 10 cups! Great for leftover lunches.
Nutrition Facts per 1 cup:

Calories: 150

fat: 6.1 g.

carbs: 18 g.

sodium: 365 mg.

fiber 3.2 g.

chol: 0 mg

protein: 6.2 g.

To round out the meal, I suggest adding some protein toppings including:

• Grilled tofu (I saute tofu with garlic salt, pepper, chinese 5 spice, sesame seeds and a dash of braggs)
• Grilled chicken breast