Soba noodles are made from buckwheat and are so much more filling + nutritious when compared to white flour noodles. I love them as a refreshing lunch, especially in this room temp/cold salad recipe. When purchasing, make sure you get brands that are naturally gluten-free/wheat-free like Eden Foods. I try to make the veggies the base of the recipe, adding in the noodles as a bonus and then a lean protein-of-choice recommended below.
This makes 2-4 servings depending on whether it is a base for a protein or the main meal.
ADD A PROTEIN: 4 oz of simply grilled salmon flakes over the noodles, a sesame oil baked cod, rotisserie chicken, or even 3-4 slices of lean steak make a great protein add-on
Make the dressing: In a small bowl, combine the vinegar, coconut aminos, sesame oil, ginger, garlic, and honey. Set aside.
Meanwhile, bring a medium pot of water to a boil over medium heat. Cook the soba noodles according to package directions. Drain and rinse well in cold water to help prevent clumping. Let cool.
While allowing the noodles to cool, gently steam the snow peas. You can do so by adding water to the bottom of a microwaveable dish + microwaving the snap peas for 3-4 minutes or until tender with a little crisp.
Toss the noodles with the dressing and divide into 2 to 4 bowls. Squeeze fresh lemon juice onto the avocado slices and add to the bowls along with the snap peas, edamame, radish, mint, and sprinkle with sesame seeds. Drizzle with more coconut aminos or sesame oil, to taste