Asian Noodle Salad

By Cynthia Lair.

Visit Cynthia's website, Cookus Interruptus, for more wholesome recipes for the family.

I have taught a class called "Whole Foods Salads" many times and Asian Noodle Salad is often the favorite dish. You can create a most impressive meal by serving this with cooked beets and a leafy green salad. Nutritionally impressive too!

Salad:

1 8-ounce package soba noodles

1/4 cup chopped cilantro leaves

1/4 cup toasted sesame seeds

Dressing:

2 tablespoons toasted sesame oil

3 tablespoons tamari or shoyu

3 tablespoons balsamic vinegar

1 tablespoon maple syrup

1 tablespoon hot pepper oil

Optional Additions:

Chives

Chopped red cabbage

Cubed tofu or pieces of cooked chicken breast

Finely sliced radishes

Sliced scallions

Cook soba noodles according to package directions. Drain and rinse in colander. Combine toasted sesame oil, tamari, vinegar, maple syrup, and hot pepper oil in small bowl; whisk together. Place drained noodles in a large bowl. Add dressing, cilantro and sesame seeds; toss gently. Add optional chopped vegetables and toss again.

Preparation time: 20-25 minutes Makes 4-6 servings

FOR BABIES 10 MONTHS & OLDER: Reserve some plain noodles and cut up into small pieces.

VARIATION FOR CHILDREN: Omit hot pepper oil in dressing. Some children may prefer plain noodles without any dressing and cut-up vegetables on the side.