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Shoshoni Soba Noodle Salad Recipe

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This recipe for Shoshoni Soba Noodle Salad, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Signe Pereira


1 package dried Soba noodles
1 medium carrot
1 red bell pepper
3 scallions (thinly sliced)
broccoli (amount according to preference)
frozen edamame (amount according to preference)
1 can sliced water chestnuts
2 small cans Chinese baby corn
chopped baby spinach or baby kale
***You can add any vegetables you like***

⅛ c. rice vinegar
c. soy sauce
2 Tbsp. sesame oil
1 to 2 Tbsp. toasted sesame seeds (optional)
**Add more or less of each dressing ingredient depending on your personal taste**

Cook soba noodles according to the package. Drain and immediately cool under running water. Drain well. Cut vegetables according to your preference (chop, julienne, thinly slice). Boil frozen shelled edamame until soft and cool under running water.
In a large bowl, mix all the ingredients of dressing well. Toss the vegetables, sesame seeds, and noodles with the dressing. Serve with a wedge of lime and/or some Sriracha Sauce (optional)




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