Japanese Noodle Salad - cooking recipe

Ingredients

8 oz. Japanese buckwheat noodles or whole wheat spaghetti
4 Tbsp. olive oil
1 bunch red radishes, sliced
2 carrots, shredded
1 bunch broccoli (flowerets only), cut up
1/2 c. chives, snipped
1/2 c. parsley, chopped
3 Tbsp. sesame oil
6 Tbsp. soy sauce
juice of 1 lemon

Preparation

Cook noodles according to package directions.
Drain and toss with olive oil in a bowl.
When cooled, add remaining ingredients. Chill overnight.