Sesame Noodle Salad

Buckwheat noodles with various vegetables and sesame oil make a delicious, protein-packed Asian noodle salad.

Yield	4 servings
Time	10 minutes
Tools	medium saucepan colander grater small bowl whisk large bowl wooden spoon
Ingredients	5 oz buckwheat noodles 2 T sesame oil ¼ c soy sauce or Braggs ¼ c rice vinegar ½ c cucumber 1 c carrots 6 large radishes 3 green onions 2-4 T gomashio
Directions	Cook noodles for about 8 minutes, until just tender. Drain and rinse under cold water. Meanwhile, seed and grate the cucumber, grate the carrots, and slice the radishes and green onions. Whisk together the sesame oil, soy sauce, and vinegar, then toss with the noodles. Add vegetables, toss, and garnish with gomashio.
Notes	Adapted from How it all vegan! Irresistible recipes for an animal-free diet, by Tanya Barnard and Sarah Kramer – read my review. Buy it: Amazon.com \| Amazon.co.uk
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