Light Asian Noodle Salad

Note for the cook: *Buckwheat noodles do not take long to cook. You typically only need to boil them for 4 to 5 minutes. Do not over cook your buckwheat noodles. You do not want your noodles too soft.

Course: Main or Side Dish

Cuisine: Asian

Servings: 4 to 6

Author: Hip Foodie Mom

Ingredients

For the sauce:

2 tablespoons brown rice vinegar
3 tablespoons sesame oil
2 to 3 tablespoons low sodium soy sauce
2 tablespoons almond butter
1 teaspoon honey

For the noodle salad:

1 large zucchini unpeeled and sliced lengthwise and in half
2 to 3 carrots peeled and cut in half crosswise
9 oz. buckwheat noodles cooked*
½ red bell pepper sliced thin
½ orange bell pepper sliced thin
½ yellow bell pepper sliced thin
½ cup cooked edamame shelled
1/3 cup diced green onions
Roasted sesame seeds

Instructions

For the sauce:

Using a small bowl, whisk together the vinegar, sesame oil, soy sauce, almond butter and honey. Taste and adjust any ingredients according to your taste. Set aside.

For the noodle salad:

Using your KitchenAid® 9-Cup Food Processor with ExactSlice™ System, insert the julienne disc and place your zucchini, one piece at a time (as shown in the photo above) into the largest opening of the wide mouth feed tube, cut side down. Turn on food processor on LOW and press the zucchini down into the feed tube. Repeat until all of your zucchini pieces are julienned. Remove shredded zucchini and repeat with the carrots.
Using a large mixing bowl, mix together the shredded zucchini, carrots, cooked buckwheat noodles, bell peppers, edamame and green onions. Pour the sauce over the top and mix together until the noodles and vegetables are nicely coated with the sauce. When mixing together buckwheat noodles with veggies and the sauce, I find that wearing disposable plastic kitchen gloves and using my hands works the best!
Sprinkle with roasted sesame seeds and serve.