Soba Salad with Soy-Wasabi Vinaigrette

Soba Salad with Soy-Wasabi Vinaigrette (Adapted from CL)

6 ounces dry Japanese curly noodles (labeled as chucka soba)
1 cup frozen shelled edamame
4 ounces snow peas, trimmed and halved crosswise
4 ounces whole baby carrots, quartered lengthwise
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon prepared wasabi paste
1 garlic clove, minced
1/2 cup thinly sliced radishes
1 garlic clove, minced

In a large pot of boiling salted water, add pasta and cook according to package directions. Drain and rinse under cool water - drain well.

Add edamame, peas and carrots into a steamer basket and steam until crisp tender, about 4 minutes. Shock vegetables in icy water to rapidly cool them down - drain well.

In a large bowl, whisk together vinegar, soy sauce, oil, wasabi and garlic. Add noodles, steamed vegetables and radishes - toss gently to coat to serve.

Makes about 3 to 4 servings.

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