Soba Lunch

I love buckwheat soba!  It reminds me of year I spent in Japan and eating cold soba noodles with ponzu sauce out of coffee cups at one of my student's place of work.  I've created a cold soba salad for "one" since Todd is still on the annual boy's camping trip.

Shannon's Cold Soba Salad

Ingredients
1 "bundle" of buckwheat soba noodles (when you buy a pkg of soba noodles, inside there will be 4-6 little bundles)
1 inch piece of ginger, peeled
zest and juice of one small lemon
3 tbsp soy sauce
2 tbsp rice vinegar
1tbsp agave nectar
1tbsp sesame oil
1tsbs olive oil
pinch of cayenne
pinch of sea salt
handful of chopped cilantro
1tsp toasted sesame seeds
Assorted vegetables: julienned carrots, cucumber, green onion, anything you like!
Protien: sliced cooked chicken breast or cooked shrimp - pork or steak thinly sliced would also be great!

Method
Bring a medium pot of water to a boil, add soba, reduce heat slightly and cook for 5 minutes - WARNING: do not overcook your soba.  Remove from heat, drain and rinse with cold water - set aside.
Meanwhile, get your mini food processor or chopper out; combine the ginger, lemon zest and juice, soy sauce, rice vinegar, agave, oils, cayenne & salt.  Pulse until ginger is grated all the way.

chicken breast, cilantro, cucumber, green onions and carrots

In a large bowl, combine the dressing and the cold soba noodles, add the rest of the ingredients and a delicious meal for one awaits.  There is a little bit more sauce than needed, but the longer you let the noodles sit with the sauce, the more yumminess gets soaked up!

so tangy and refreshing!

If you wanted to pack this salad for a lunch, I would recommend combining the sauce and noodles, then adding the meat and veg right before you eat it.  Keep refrigerated - this salad is meant to be eaten cold :)