Easy Soba Noodle Salad

Tonight I made a fantastic soba noodle salad that is quick and easy and full of vegetables. My friend Rachel inspired me to try making a salad with soba noodles, and I will be thanking her for the idea every time I eat them.
The recipe below is adapted from a recipe on epicurious, and the general idea is to make a marinade, toss it with chopped up veggies and soba noodles, add cubed tofu or cooked meat of your choice, mix together, top with peanuts and/or bean sprouts and serve. This recipe makes a very large bowl of salad, so it will also be good lunch leftovers.

Easy Soba Noodle Salad

Adapted from Bon Appetit on epicurious, July 2012

• 1/3 cup unseasoned rice vinegar
• 1/3 cup vegetable oil
• 2 tablespoons tamari
• juice of 1/2 an orange or juice of 1 lime
• 1 clove garlic, finely chopped
• 1 2 inch piece of fresh ginger, peeled and finely chopped
• 1 tablespoon toasted sesame oil
• hot sauce, to taste
• 8 cups matchstick-size pieces mixed vegetables (such as carrots, radishes, cucumbers, bok choi, napa cabbage, or bell peppers)
• salt to taste
• 8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles
• 1 6oz package baked tofu cut into small cubes (or equivalent amount of smoked salmon, cooked chicken, etc.)
• 1 cup (loosely packed) cilantro leaves with tender stems
• 3 green onions, thinly sliced
• bean sprouts (optional)
• peanuts, roasted and chopped, or toasted sesame seeds (optional)

Whisk first eight ingredients in a large bowl. Add vegetables; toss to coat. Cook noodles in a large pot of boiling water, stirring occasionally, until al dente (about 4 minutes); drain. Run noodles under cold water to cool them; drain well and add to bowl with vegetables. Add cilantro, green onions, and tofu; season to taste with salt. Dish into serving bowls, top with bean sprouts and/or peanuts and serve.