1package buckwheat soba noodles, cooked al dente, drained and rinsed
1/2 pounds green beans, trimmed, cut into 1-in. lengths and blanched
1cucumber, peeled, seeded and cut into ½-in. pieces
1 cups cherry tomatoes, halved
1spring onions, cut into paper-thin slices
1 cups cooked chicken or tofu, cut into ½-inch pieces
1Small handful cilantro leaves
1/3coarsely chopped roasted peanuts
Buckwheat Noodles with Green Beans and Toasted Sesame-Lime Vinaigrette Directions
For the dressing: place the lime juice, fish sauce, sriracha, sugar and tamari in a small bowl. Whisk in the sesame oil until well blended.
Place all the other salad ingredients together in a large bowl—reserving a small amount of peanuts and cilantro for garnish. Add the dressing, toss well, garnish and serve.