Asian Noodle Salad

I needed to make something yummy with all of my CSA vegetables I had sitting in my fridge.  I also wanted to incorporate delicious Asian flavors to it.   So, I made Asian noodles.  This is my first time making these, so, I just had to guess and come up with a salad dressing recipe…and, it turned out pretty lovely!

This is a bit tangy, pea-nutty, gingery, and delicious!…spicy is optional. I just love eating delicious and healthy food!


  • 1 package of Buckwheat Soba Noodles
  • 2 cups of mung bean sprouts
  • 1 cup of cilantro (chopped)
  • 1/2 cup of green onions (diced)
  • 1 cup of yellow squash (diced)
  • 1 large carrot (thinly sliced)  (I used a spiralizer Click on PRODUCTS to see which one I use)
  • 1 bell pepper (chopped)
  • 2 cups of baby spinach
  • Peanuts for topping
  • 2 cups or 8 oz. of sliced baby bella mushrooms or shitake mushrooms (optional)
  • 1 tablespoon of olive oil (optional)
  • Fresh cayenne pepper (sliced) ….(optional)

Dressing Ingredients:

  • 1/3 cup of liquid aminos (Braggs)
  • 1/4 cup of raw apple cider vinegar (Braggs)
  • Juice of 1 lemon
  • 1/4 cup sesame oil
  • 2 tablespoons of fresh ginger (chopped into tiny little pieces)
  • 2 cloves of minced garlic
  • 5 to 6 tablespoons of Nori Kumi Furikake Rice Seasoning (sesame seeds and seawead)

Directions for dressing: Combine all ingredients and mix together.

Directions for Salad:

  1. Cook and drain buckwheat soba.
  2. Slice veggies and place in a large bowl.
  3. Note: you can use raw mushrooms, but I chose to lightly saute it in some olive oil before mixing with the noodles.
  4. Add noodles.
  5. Add mushrooms.
  6. Add dressing and mix well.
  7. Serve in a salad bowl and top it off with some peanuts and cayenne pepper (optional).