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adrienne's soba salad

My college roommate is a very creative soul who figured out that lime juice is a great combo for soba. Then, I swapped shoyu for yuzu-pon to give it a little more ‘kick’. Yuzu-pon is a lighter, citrus-ey shoyu that you can get at most Asian grocery stores. Yuzu is a very sour Japanese citrus that has no English translation.

The citrus-ey flavor works well with salmon or some other grilled fish.  Alternately you can use somen and serve cold too.

1 pkg soba
1 small can baby corn
1 red pepper, cut in strips
½ cup (or so) of snow peas
A little sesame oil (for cooking the vegetables)
Cooked chicken or char siu (optional)
Dressing
Juice of 1 lime
2T shoyu (or yuzu-pon, a citrusey-shoyu mix)
1-2T roasted sesame seeds
1-2T sugar, depending on the lime and whether you use yuzu-pon
1-2T rice vinegar
¼ - 1/3 cup macadamia nut oil, just enough to hold it all together

Cook soba. Drain and cool. Cook red peppers and snow peas in a little bit of sesame oil and some of the dressing until peas are tender. Add baby corn. Turn up the heat and carmelize the corn a little bit. Drain any liquid and remove from heat. Add meat. Add soba and toss with dressing.

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