Sesame Soba Noodle Salad

This recipe came from Women's Health magazine (October 2008), and tasted fantastic. It was even better today when I John and ate the leftovers for lunch. Plus, I was running late, so I had to take it with me to 1st Pres for the Foundations & Frameworks meeting,

I felt pretty cool sitting down and whipping out my chopsticks.

Sesame Soba Noodle Salad

8oz soba noodles
1 c frozen shelled edamame
1 1/2 cups shredded carrots
1 1/2 c thinly sliced scallion
1/2 c chopped fresh mint
1 large orange
2 Tbsp white miso
3 Tbsp sesame oil
2 Tbps soy sauce
1/2 tsp crushed red-pepper flakes

1. Fill a 6-quart saucepan with water and bring to a boil. Add noodles and edamame and cook for 6 minutes.
2. Empty into a colander and rinse well with cold water. Drain and place in serving bowl.
3. Grate orange to produce half teaspoon fine zest. Juice orange to produce 3 Tbsp liquid. Place zest and juice in a small bowl and whisk in remaining ingredients, plus salt to taste. Pour dressing over noodle mixture.
4. Toss gently and refrigerate for 30 minutes to allow flavors to blend. Serve cold or a room temperature. Serves 6.

SB notes:

• I couldn't find soba noodles at Kroger (just udon), so I went to Fresh Market.
• I had some Minute Miso mix on-hand so I used that instead of just miso.
• Shredding carrots is a big P.A.I.N. with a box grater. I used 3 carrots, which was about right.
• I don't zest. I used 3 Tbsp Simply Orange orange juice, plus 1/4 tsp orange essence.