For the Noodle Salad

I don't measure for the salad and generally go with about 3 times the amount of veggies to cooked noodles. Feel free to vary the vegetables to use what is available. 

cold, cooked soba noodles

sugar snap peas, cooked tender-crisp

romaine lettuce, torn into bite-sized pieces

yellow bell pepper slices

red onion slices

toasted peanuts

spicy sesame orange dressing - enough to coat everything (recipe below)

optional: sliced seitan flavored and cooked any way you like*

Get the soba noodles cooking and toss the snap peas into the pot of boiling noodles one minute before they're finished cooking. Drain together, rinse with cold water, drain again.  Mix in veggies and seitan (if using).  Toss with enough Spicy Sesame Orange Dressing to coat and serve with a sprinkling of peanuts.

* I used a homemade 5-spice seitan but use any you like - or leave it out entirely. Great either way!

Spicy Sesame Orange Dressing

2 tablespoons well-stirred tahini

1 tablespoon toasted sesame oil

2 tablespoons soy sauce

2 tablespoons lime juice

2 tablespoons agave nectar

zest of 1 orange

1 large clove of garlic, minced to a paste

1 teaspoon fresh grated ginger

red chile peppers, finely minced, as much as you like

Whisk tahini and sesame oil together until smooth. Add remaining ingredients and adjust flavors if needed.

Yields approximately 1/2 cup of dressing.

Related Recipe:

Spicy Sesame Peanut Noodles with Veggies