Asian Pasta Salad

Name: Asian Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Pound Soba noodles; 1/2 Cup Water; 1/4 Cup, Divided Soy sauce; 2 Cloves Garlic, crushed; 1 Tsp Fresh ginger, grated; 1/4 Tsp Crushed red pepper flakes; 4 Cups Broccoli florets; 2 Carrots, sliced; 1/2 Pound Mushrooms, sliced; 1 Bunch Green onions, sliced in 1 inch pieces; 1 Tbsp Cornstarch mixed with 2 tbsp cold water

By Mary McDougall
This salad is a favorite with my grandsons, Jaysen and Ben.

Serves: 4

Prep Time: 20 min

Cook Time: 15 min

Ingredients

1/2 Pound Soba noodles

1/2 Cup Water

1/4 Cup, Divided Soy sauce

2 Cloves Garlic, crushed

1 Tsp Fresh ginger, grated

1/4 Tsp Crushed red pepper flakes

4 Cups Broccoli florets

2 Carrots, sliced

1/2 Pound Mushrooms, sliced

1 Bunch Green onions, sliced in 1 inch pieces

1 Tbsp Cornstarch mixed with 2 tbsp cold water

Directions

1 Prepare the soba noodles according to package directions. Drain. Toss with 2 tablespoons of the soy sauce and set aside.

2 Meanwhile, place the water, 2 tablespoons of soy sauce, garlic, ginger and red pepper flakes in a wok or large saute pan. Bring to a boil, add the broccoli and carrots, and cook stirring frequently for 5 minutes. Add the mushrooms and green onions and continue to cook, stirring frequently for about 7 minutes, until broccoli is tender. Stir in the cornstarch mixture and cook and stir until thickened. Pour over the soba noodles and toss to mix well.

3 Refrigerate for at least 2 hours for best flavor. Serve cold.

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