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Asian Noodle Salad with Toasted Sesame Dressing

Reprinted from Feeding the Whole Family, 3rd ed. by Cynthia Lair.
I have taught a class called "Whole Foods Salads" many times and Asian Noodle Salad is often the favorite dish.  You can create a most impressive summer meal by serving this with Nori-Wrapped Wasabi Salmon. Nutritionally impressive too!  

Salad:
1 8-ounce package soba noodles
¼ cup chopped cilantro leaves
¼ cup toasted sesame seeds

Dressing:
2 tablespoons toasted sesame oil
3 tablespoons tamari or shoyu
3 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 tablespoon hot pepper oil

Optional Additions:
Blanched vegetables
Chopped red cabbage and scallions

Cook soba noodles according to package directions.  Drain and rinse in colander.  To toast sesame seed, place in a dry skillet over medium heat.  Keep seeds moving until they give off aroma, pop and begin to change color.  Remove and set aside.

Combine dressing ingredients (toasted sesame oil, tamari, vinegar, maple syrup, and hot pepper oil) in small bowl; whisk together.  Place drained noodles in a large bowl. Add dressing, cilantro and sesame seeds; toss gently.  Add optional ingredients and toss again. In this video we took 1/2 pound of grass-fed flank steak and marinated it with some of the dressing, then pan-seared it and broiled it for  7 minutes.  It was sliced on the diagonal and added.  Vegetarians could add Fried Tofu to the dish which makes a delicious whole meal.

Preparation time: 20-25 minutes
Makes 4-6 servings

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