Soba Noodle Salad

I think I could eat this every day of my life! This makes 4 good portions.

Ingredients:
Red Pepper sliced real thin
Carrot sliced real thin (I used a vegetable peeler)
Mango chopped into pieces
Avocado chopped into pieces
4 Scallions sliced mostly the green parts but some of the white also
1 cucumber, peeled, seeded, sliced into half moon shapes
8 oz Soba Noodles
Shelled Edamame
Dressing
Toasted White Sesame Seeds for garnish

Dressing Ingredients:

1 cup vegetable oil

1/3 cup rice wine vinegar

1/4 cup soy sauce or bragg's aminos

3 tablespoons sesame oil (dark, light, toasted) whatever you have and like

1 tablespoon sweetener like agave nectar

3 garlic cloves, minced 

1 T grated fresh (ginger or more to taste)

2 tablespoons toasted white sesame seeds

2 T smooth peanut butter

Red Pepper flakes to taste

Maybe some salt to taste

Break the noodles in half and cook to the minimum time, as firm as possible without being crunchy. I break them in half to make the salad easier to eat.

Drain them and rinse with very cold water. You need to stop the cooking and get the starches off of the noodles. Put the noodles in the fridge to chill. If you over cook the noodles then they are just mushy in the salad and that is not good.

Whisk together all of the dressing ingredients together and taste. Doctor it up to your liking. You might want more vinegar or more red pepper flakes or more peanut butter or more garlic. You get the idea. Put this in the fridge to cool.

Prep all the veggies.

Add noodles, dressing, and veggies (except the avocado) to a bowl and toss well to coat. Fold in the avocado. If you add the avocado with the initial toss then the pieces get all smashed up. If that sounds good then do it!

Serve sprinkled with some toasted sesame seeds.