1 lemon, zested and juiced
1 lime, zested and juiced
1 orange, zested and juiced
2 tablespoons rice or apple cider vinegar
1 tablespoon miso
1 teaspoon toasted sesame oil
5-6 ounces soba (buckwheat) noodles
sesame oil (not toasted), optional
1 cucumber, julienned
2 carrots, julienned
1 avocado, sliced
2 green onions, chopped
sesame seeds, to taste
1. Make the dressing by whisking the fruit zest and juices, vinegar, miso and sesame oil together in a small bowl. The longer this sits, the better it will be so make it ahead of time if you can. Preheat oven to 300-350 degrees F for sesame seeds.
2. To cook the noodles, bring a pot of lightly salted water to a boil and add the noodles. Stir them occasionally to keep them from sticking to each other and the bottom. When they are just cooked, strain them and toss them with a small amount of untoasted sesame oil if you wish.
3. Lightly toast the sesame seeds in a toaster oven or oven, and toast a bunch at once to not waste the oven time and have some on hand for other things. They will only take a few minutes, and you need to keep an eye on these little guys because they will burn quickly. Burnt seeds not only taste bad, but can be unhealthy to eat as well.
4. Serve the noodles hot or chilled, topped with the fresh veggies, dressing and sprinkled with sesame seeds.
Source of recipe: To watch a free video of me making this recipe, so that I can show you the exact techniques for making the perfect salad, go to www.healthyveganrecipes.net/video/soba-noodles-recipe