bucking the trend.

Five Spice Soba Salad
 6.4 oz (half package) of soba noodles, cooked & drained according to package

1 medium carrot (I used purple), julienned
1/2 lb. sugar snap peas, stems removed and sliced at an angle once (depending on how big your peas are)
1 small zucchini, sliced (see photo below)
1/2 bell pepper, cut into small strips
3 oz. baby spinach
1 green onion (scallion)
small bunch of cilantro, chopped finely
black or white sesame seeds (optional)

neutral oil for cooking, like sunflower

Heat a little bit of oil in a medium sized nonstick saute pan, add the zucchini and bell peppers.  Move the vegetables around so they cook evenly.  After about 5 minutes, add the spinach and continue cooking until the spinach is wilted – but be careful not to overcook.  You want the vegetables to retain as much color as possible.  Remove from heat and set aside to cool.

For the dressing:

3 T neutral oil
2 T wheat-free tamari
1 T rice vinegar
1/2 tsp five-spice powder
1/2 tsp sesame oil (optional)

Whisk all ingredients together in a small bowl, you can adjust flavors to taste.  Use immediately.

Final assembly:

In a large mixing bowl, add chilled cooked soba noodles, cooked veggie mixture, julienned carrots & scallions, sugar snap peas, and half of the dressing.  Toss to coat all ingredients.  If the noodles seem dry, add a little more dressing.  Before serving, top with a little cilantro and sesame seeds (if using).