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Gluten-free Soba Noodle Salad

January 3, 2011

On a trip to the Berkshires, Mark and I picked up a package of soba noodles from one of our favorite stores, the Berkshire Co-op Market. We love this market because it has hidden treasures like 100% buckwheat soba noodles and other tasty gluten free treat and fabulous sales. I had never had soba noodles so I wasn’t sure what to do with the noodles. I searched for a few months for a recipe that would be pleasing, but to no avail, I never found one that excited me. So I decided to create my own soba noodle salad, a hybrid of the many suggestions I had found. If there are any veggies that you don’t like or feel like this recipe is missing something that you love, feel free to add your own flare and share the results in the comments below.

Ingredients

1 package of soba noodles (make sure they are 100% buckwheat as many contain wheat)

1 tbl grated fresh ginger

2 cloves of garlic

1/3 cup of Premier Japan Wheat-free Hoisin Sauce

1/3 cup rice wine

2 tbl tomato sauce

1 tbl brown sugar

1 tsp sesame oil

1 tsp saracha or other asian chile sauce

1 cup of frozen peas

2 carrots julliened

1 red pepper julliened

4 oz shitake mushrooms stemmed and sliced

1 can of drained water chestnuts

1 bunch of scallions thinly sliced

1 cup of cilantro chopped

1 tbl white sesame seeds

1 tbl black sesame seeds

1 lb chicken grilled (or tofu or salmon)

Prep

Bring a large pot of boiling water to a boil. Add the soba noodles and cook for about 3 minutes. Add the peas after 3 minutes. Cook for an additional 4 minutes. Test the noodles. When done, drain the noodles and peas. Rinse with cold water and set aside to drain.  In a food processor, combine the garlic, ginger, hoisin, rice wine, tomato sauce, sugar, chile sauce and sesame oil. Blend until smooth.

Saute the sliced mushrooms in a non-stick pan with 1 tsp of olive oil.

Place the noodles and peas in a large bowl. Toss with half the dressing. Add the remaining ingredients and dressing and toss to coat. Serve and enjoy.

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