Category:
Salads, Main Courses

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Courtesy of Elizabeth Winslow, Farmhouse Delivery

Photography by Jody Horton

Super easy

Dressing:

1/3 cups freshly squeezed lime juice
3 tablespoons fish sauce
2 tablespoons sriracha, or to taste
1 tablespoons sugar
2 tablespoons tamari
3 tablespoons toasted sesame oil

Salad:

1 package buckwheat soba noodles, cooked al dente, drained and rinsed
1/2 pounds green beans, trimmed, cut into 1-in. lengths and blanched
1 cucumber, peeled, seeded and cut into ½-in. pieces
1 cups cherry tomatoes, halved
1 spring onions, cut into paper-thin slices
1 cups cooked chicken or tofu, cut into ½-inch pieces
1 Small handful cilantro leaves
1/3 coarsely 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.