Soba Noodle Salad

This Soba Noodle Salad is the meal I love on a busy spring day. I appreciate a meal that take hours of effort, I do. When I'm a guest at someone else's house, and they've slaved all day in the kitchen, I'm a very grateful guest. I love cooking, but the most satisfying meals to make are those that look good, taste great, and take less than 30 minutes to make. This salad is one of those because it meets my requirements for a good meal.

Soba Noodle Salad

Ingredients

• 8 ounces of soba noodles

• 1/2 English cucumber, sliced

• 4 radishes, sliced

• 1/2 lb shrimp, cooked

• 1/2 cup torn cilantro leaves

• 1/2 ripe avocado, sliced

• 2 Tablespoons low-sodium soy sauce

• 2 Tablespoons of flavored balsamic vinegar *see notes

• 1 Tablespoon flavored olive oil *see notes

• salt and pepper to taste

Instructions

1. cook the soba noodles according to package directions.

2. Rinse with cold water and place in a large bowl.

3. toss with soy sauce, oil, and vinegar

4. add the shrimp to the pan and saute until pink

5. add the cucumber, radishes, cilantro, and shrimp to noodles

6. toss to coat

7. the salad can be stored at this point in the refrigerator until you're ready to serve

8. add the avocado and gently fold - now it's time to eat.

Notes

I vary the oil and vinegar combinations. For this salad, I used Thai Sesame Ginger oil and skipped the vinegar.[br][br]My favorite combination is always Lemon olive oil and Fig balsamic vinegar.