Cold Asian Noodle Salad

Ingredients

• 16 ounces buckwheat noodles (cooked*)
• 2 carrots (shredded (~2 cups))
• 2 lettuce roots (julienned)
• 1 teaspoon olive oil
• 1/4 cup rice vinegar
• 1/4 cup soy sauce (or tamari)
• juice of 1 small lime
• 2 tablespoons maple syrup
• 2 cloves garlic (minced)
• 2 tablespoons peanuts (finely chopped)
• Green onion
• Red pepper flakes to taste

Instructions

1. 1

   Cook the noodles according to the package directions. Drain, rinse with cold water, and then dump them into a large bowl. Add in the carrots and celtuce root.

2. 2

   While the noodles are cooking, whisk together all of the ingredients for the sauce. Pour the sauce over top of the noodles and vegetables and toss well.

3. 3

   Place the salad in the fridge to allow the flavors to meld. Serve cold with optional garnishes!