Wasabi Sesame Noodle Salad

Subtle warmth, not hot. Soba is a nutty-tasting, brown buckwheat noodle, although some other versions are available in Asian markets. Tofu (or cooked chicken or shrimp, if non-vegan) would be a great protein addition. If you can't find black sesame seeds, use whit ones or substitute a smaller amount or sunflower seeds or pepitas. A Chloe Coscarelli recipe.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 10  ounces  soba noodles
• 1  tablespoon  toasted sesame oil
• 3  tablespoons soy sauce
• 3  tablespoons rice vinegar
• 1  tablespoon  agave syrup
• 1  teaspoon wasabi powder
• 2  garlic cloves, minced
• 1  teaspoon  chili-garlic sauce
• 1  cucumber, peeled and shredded
• 1  carrot, peeled and shredded
• 1  scallion, trimmed and thinly sliced
• 1  tablespoon black sesame seed

Directions

1. Bring a large pot of heavily salted water to a boil. Add soba noodles and cook according to package directions. Drain, rinse in cold water, drain again and toss cooked noodles with the oil in a large bowl.
2. Meanwhile, whisk together soy sauce through chili-garlic sauce in a small bowl. Stir well until wasabi powder is thoroughly dissolved and all ingredients are combined.
3. Toss the noodles in the wasabi mixture, then add the vegetables and sesame seeds and toss again. Serve at room temperature or chilled.