Soba Noodle Salad

Name: Soba Noodle Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 8 Ounces Buckwheat soba noodles; 1 Cup (dried) shiitake mushrooms; 1 Cucumber, julienne sliced; 1 Small head lettuce, coarsely grated; 3 Green onions, chopped; 1/4 Cup Fresh cilantro, chopped; 1 Tbsp Shredded fresh ginger root; 2 Tsp Soy sauce; 1/4 Cup Rice vinegar

By Mary McDougall
A very refreshing summer salad that I used to prepare year-round in Hawaii. Leftovers will keep for only one day without getting too soggy, so plan accordingly.

Serves: 4

Prep Time: 20 min

Cook Time: 10 min

Ingredients

8 Ounces Buckwheat soba noodles

1 Cup (dried) shiitake mushrooms

1 Cucumber, julienne sliced

1 Small head lettuce, coarsely grated

3 Green onions, chopped

1/4 Cup Fresh cilantro, chopped

1 Tbsp Shredded fresh ginger root

2 Tsp Soy sauce

1/4 Cup Rice vinegar

Directions

1 Cook soba noodles in 8 cups boiling water for 10 minutes. Drain, rinse, and chill. Place dried mushrooms in bowl, pour 1 cup boiling water over them, let soak for 15 minutes. Squeeze to remove excess water. Cut off tough stems and discard. Slice mushrooms into 1/4 inch strips. Set aside. Prepare remainder of vegetables as directed. Combine all ingredients. Toss to mix well. Refrigerate until serving time. Serve cold.

HINTS: Fresh shiitakes may also be used in this recipe. Use about 1 cup sliced.

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