Recipe

Yoga Worthy Soba Noodle Salad
Ingredients
8 oz uncooked soba (100% buckwheat noodles- I use a Japanese variety which has one of the factory disclaimers but doesnt seem to bother me. Orgran has a dedicated Gluten free buckwheat pasta, though it is spiral)
1 cup frozen shelled edamame AKA green soybeans (For soy allergy, substitute white beans or green peas)
1 cup diced english cucumber, sans seeds OR 1 cup diced jicama
1/4 cup thinly sliced green onions
1/4 cup Carrot Matchsticks
1/2 thinly sliced green pepper
Dressing
1/4 cup reduced fat mayonnaise (OR vegan for egg intolerance)
1 tbsp rice vinegar
2 tsp white GF miso (you can use specialty chickpea etc. miso for soy allergy)
1 tsp Braggs GF soy sauce (leave out, try balsamic vinegar or vegetable stock for soy allergy)
1 tsp chile paste with garlic
1 tsp dark sesame oil

1 1/4 cup fresh bean sprouts (Optional)
Grilled tofu for extra protein (Optional)

Directions
Cook soba in boiling water for two minutes or so, and add edamame. Bring back to a boil and let boil for two more minutes. Place in strainer and submerge in cold water, drain again and let cool. Put noodles in bowl, add assorted vegetables up to sliced green pepper. Combine dressing ingredients and whisk, pour over pasta and mix thoroughly. Top with Bean Sprouts if desired and Tofu if desired.
Notes
This was an awesome, light noodle salad. Yummy dressing, loved the crunchy veggies. You can modify vegetables to taste and to match your pantry.

IF YOU ARE PACKING THIS FOR THE NEXT DAY, KEEP THE DRESSING SEPARATE! The next day the dressing had soaked into the leftover pasta and made it gummy. Just dress the amount of salad you intend to eat at the time…