Soba Salad With Soy-Wasabi Vinaigrette - cooking recipe

Ingredients

1 garlic clove
6 ounces japanese soba noodles, uncooked
1 cup frozen shelled edamame
4 ounces snow peas, trimmed and halved crosswise (about 1 1/2 cups)
4 ounces whole baby carrots, quartered lengthwise
3 tablespoons rice wine vinegar
3 tablespoons low sodium soy sauce
1 tablespoon sesame oil
1 tablespoon prepared wasabi paste
1/2 cup radish, thinly sliced

Preparation

Mince garlic; let stand 10 minutes. Cook the noodles according to package directions omitting salt and fat. Drain and rinse noodles under cold water; drain well.
Steam edamame, peas, and carrots for 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain.
Combine garlic, rice vinegar, soy sauce, oil and wasabi in a large bowl; stir with a whisk. Add noodles, vegetable mixture and radishes; toss gently to coat. Serve immeditely.