Chopstick Noodle Salad

6 Servings
100% would make this recipe for Chopstick Noodle Salad again.

"I came up with this recipe because I needed a dish that could be taken to a party and enjoyed at room temperature." (Cooking Light magazine 8-04)

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Chopstick Noodle Salad Ingredients

2 packages (8oz) Soba, uncooked	2 cloves Garlic minced
2/3 cup Green onions sliced	8 cups Water
1/4 cup Water	1 cup Cauliflower florets, small
1/4 cup Low-sodium soy sauce	1 cup Carrot 1/4-inch diagonally cut
2 tablespoons Dark sesame oil	1 cup Broccoli Florets
1 tablespoon Fish sauce	1 cup Yellow squash, small halved lengthwise and thinly sliced

Instructions for Chopstick Noodle Salad

1. Cook the noodles according to package directions, omitting salt and fat.
2. Combine onions and next 5 ingredients (through garlic) in a small bowl.
3. Bring 8 cups water to a boil in a large saucepan. Add cauliflower, carrot, and broccoli; cook 2 minutes. Add squash, and cook 1 minute. Drain vegetables in a colander. Combine noodles, onion mixture, and vegetables in a large bowl; toss to coat.

Main Ingredient: NoodlesCuisine: Asian