Cold Buckwheat Soba Noodle Salad in a Miso Dressing with Carrots and Snow Peas
Serves 4-6
For all ingredients, please use those that are organic or grown without pesticides.
8 ounces buckwheat soba noodles
  (70/30 Wheat/buckwheat noodles will work best if you are making buckwheat noodles for the first time as 100% buckwheat noodles can disintegrate easily)
1/2 cup carrots, julienned
3 scallions, thinly sliced diagonally on bias
1/2 cup snow peas, strings removed, thinly sliced lengthwise or on bias
1/4 cup red pepper, thinly sliced
1 tablespoon black and/or white sesame seeds, lightly toasted
6 tablespoons fresh cilantro leaves
Prepare the miso dressing. See recipe. Set aside.
Prepare the vegetables. They can be prepared hours in advance without a problem. Set Aside.
Bring water to a boil in a medium-large size pot. Add the noodles to the water (salting is not necessary) and cook for 5-6 minutes or about 2 minutes less than the package directions suggest. Do not overcook, under cook them.
Prepare an ice bath in a large mixing bowl. Fill with about 4 cups of ice and cold water.
When the noodles are ready, drain them from the boiling water and put immediately into the ice bath. Use your hands to move them around in the ice bath to be certain to separate, thoroughly rinse, and cool them down. Set aside.
Transfer the noodles to a mixing bowl. Add About 1/2 cup of the miso dressing and toss carefully. If you are concerned about the delicacy of the noodles, use your hands to toss. Add the prepared carrots, peppers, snow peas, and scallions. Gently toss the ingredients together. Add more dressing if desired. Add the fresh cilantro leaves and sprinkle with sesame seeds. Serve or refrigerate.
The salad will keep for 2-3 days in the refrigerator.
Miso Dressing
Makes a little over 1 cup of dressing
1/4 cup mellow white miso
2 tablespoons brown rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons tamari low sodium soy sauce
2 tablespoons mirin cooking wine
1 teaspoon agave nectar or brown rice syrup
2 tablespoons grape seed or canola oil
1/4 cup sweet onion, finely chopped (optional)
  sea salt
  freshly ground black pepper
Combine all of the ingredients except the onion, salt and pepper in the bowl of a food processor fitted with a metal blade or a blender. Process the ingredients until smooth. While the machine is running, slowly add the oil and blend well. Season with salt and pepper to taste if necessary.
Stir in the prepared onion.
Use immediately or keep refrigerated for up to a week.