Soba Noodle Salad

This is one of my favorite salads. It's kind of my way of tricking myself into thinking I'm eating pasta. Soba noodles are made from buckwheat, so they are much healthier for you even than whole wheat noodles, and they lend themselves wonderfully to Asian flavors. And, what do you know, it fits with the Daniel Fast! Hooray! (Yes, soy products are allowed, so hush) Once you have your vegetables chopped, this is a very fast dinner. If you don't have time there's no need to refrigerate at all. This goes well with chicken or salmon served on the side, or even tossed right in! Man is this delicious! We've been eating this for dinner at least once a week during the fast. Try it, please.

Photo (and recipe) from Women's Health Mag

8 oz soba noodles
1 c frozen shelled edamame
1 1/2 c shredded carrots
1 1/2 c thinly sliced green onion, diagonal
1/2 c chopped fresh mint
1 large orange
2 Tbsp white miso
3 Tbsp sesame oil
2 Tbsp low-sodium soy sauce
1/2 tsp crushed red-pepper flakes
1/4 tsp salt

1. Fill a 6-quart saucepan with water and bring to a boil. Add noodles and edamame and cook for 6 minutes.
2. Empty into a colander and rinse well with cold water. Drain and place in a serving bowl. Stir in carrots, scallion, and mint; toss gently and set aside.
3. Grate orange to produce a half teaspoon fine zest. Juice orange to produce 3 tablespoons liquid. Place zest and juice in a small bowl and whisk in remaining ingredients. Pour dressing over noodle mixture.
4. Toss gently and refrigerate for 30 minutes to allow flavors to blend. Serve cold or at room temperature.

Makes 6 servings as a side, 2-3 as a main dish