Asian Noodle Salad

Yield: 4

½ pound buckwheat soba noodles
1 ½ teaspoons sesame oil
2 cloves garlic, peeled and mince
2 tablespoons coarsely chopped fresh ginger
1 teaspoon freshly squeezed lime juice
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
1 teaspoon Chinese chili sauce
1 teaspoon chopped cilantro
1 teaspoon lemon zest
1 teaspoon red pepper flakes
½ cup blanched snow peas
2 carrots, julienned and blanched
1 cup mung bean sprouts

1. Cook the noodles according to package directions. Put the drained noodles in a large salad bowl and set aside.

2. In a sauté pan, heat the canola oil over medium heat and sauté the garlic and ginger until softened but not browned, approximately 2 to 3 minutes.

3. Add the lime juice, soy sauce, and rice vinegar. Simmer over medium heat for 1-2 minutes.

4. Add the Chinese chili sauce, cilantro, lemon zest, and red pepper flakes to the sauce. Pour the sauce over the noodles and toss well.

5. Combine the noodles with the snow peas, carrots, and bean sprouts, mixing well.

* Recipe from Power Foods by Stephanie Beling, M.D.