Soba Noodle Salad

I made tofu fingers for dinner and wanted some other Asian type of food to go with it.  This is a fusion style salad that uses Asian chuka soba noodles, jalapeno lime cilantro dressing, and any other salad ingredients you like.


6 oz soba noodles
1 cup jalapeno lime cilantro dressing
3 celery stalks, cut into 1/4 inch slices
2 carrots, grated
1/4 cup snap peas, cut into half
1/4 cup snow peas, cut into half
4 scallions, sliced fine
1/2 green bell pepper, sliced thin into 1 inch pieces
1/2 red bell pepper, sliced thin into 1 inch pieces
10 grape tomatoes, cut into half
1/2 cup cabbage, sliced thin


1.  Cook soba noodles as per package instructions.  Drain and rinse with cold water.

2.  In a bowl, mix the noodles with 1/2 cup of the jalapeno lime cilantro dressing.  Refrigerate for at least 1 hour.

3.  Mix the rest of the ingredients together in a large bowl.

4.  When ready to serve, place the noodles on a serving plate.  Put the mixed salad on top of the noddles and drizzle the remaining dressing on top.


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