10 Buckwheat Soba Noodle Salad

You can see I've honed my Mr. Miyagi-like chopstick skills.  Daniel-san's got nothing on me.  My noodle eating technique could use some work though, unless the grab-as-many-noodles-as-possible-and-super-slurp is customary.  Over a dinner of pho one night, my friend told me slurping is polite in some countries, it's a sign that you are appreciating the meal.  See?  I'm just trying to keep up international relations.

This is clean eating at it's finest, and my first foray into buckwheat soba.  A pretty purple-brown and earthy tasting, buckwheat soba noodles are a fun and healthy addition to dinner.  I added in some good for you avocado and edamame and topped it all off with a little sesame dressing for a summer time dish.  I'm waiting for some cooler days to try this with broth.  It was light and satisfying, even a little cooling, the perfect thing for these hot days, well it's hot where we live at least!



Buckwheat Soba Noodle Salad

Ingredients:
1 box buckwheat soba noodles (I used Annie Chuns)
1 avocado, sliced
1 bag frozen shelled edamame
2 green onions, sliced
1/4 cup rice vinegar
3 Tablespoons sesame oil
1 Tablespoon soy sauce
1/2 teaspoon sriracha (to taste)
1 teaspoon lemon juice
dash black pepper
1 teaspoon garlic powder

1.  Fill a large pot with water and bring to a boil.  Follow the directions on the soba noodles to cook, and add the edamame to the same pot of water to be a kitchen bad-ass and multitask like a champ.
Just checking if anyone actually reads this....

2.  In a small bowl mix together the rice vinegar, sesame oil, soy sauce, sriracha, lemon juice, black pepper and garlic powder.

3.  Assemble your bowl with noodles, edamame, slices of avocado, sprinkle of green onions and splash of dressing.

Enjoy!