Picnicking with Soba Noodle
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I do not know about you, but I am ready for picnic season. My trunk is filled with blankets, a picnic basket, bamboo plates, and reusable
metal cups. When the weather gets nice, I love to be able to stop at any park near me and enjoy our meal outside.  Sometimes we plan and
some other times we just go with the flow.

For those times when I plan, I love to bring a noodle salad. We regularly are more inclined to make a Mediterranean inspired noodle salad,
but this Asian inspired salad is everything you need to make a picnic at the park perfect.  Soba is the Japanese name for buckwheat. Soba
noodles are a thin strip of fresh or dried buckwheat dough that cooks reasonably quickly, making the prep super easy. Not only are they
packed with a lot of nutrients and proteins, but they are also fabulous cold or at room temperature, which makes them perfect for a picnic.

All the ingredients for this salad are readily available in the Asian aisle of your grocery store or any Asian markets.  

Serves 4

8 oz. dried soba noodles
1 cucumber thinly sliced lengthwise or julienned
2 large carrots thinly sliced lengthwise or julienned
3 radishes thinly sliced into sticks
2 green onions thinly sliced
3 sweet peppers thinly sliced
Cilantro for garnishing

For the dressing
1/4 cup fish sauce
Juice and zest of 1 lemon
Juice and zest of 1 orange
1 teaspoon peanut oil
1 tablespoon brown sugar
1 large garlic clove grated
1 pinch of red pepper chili flakes

Cook the soba noodles according to package directions. They usually cook in about 5 minutes. In the meantime, combine all the ingredients
for the dressing in a small bowl and whisk.

In a large bowl, toss the noodles, cucumbers, carrots, radishes, sweet peppers, and green onions. Pour the dressing over the noodles and
vegetables, stir gently until the noodles are coated with the dressing. Garnish with cilantro. You can serve immediately or refrigerate up to 2
hours. Enjoy!