Buckwheat Noodles with Vegetables

• 1/3 lb buckwheat (soba) noodles
• 2 cups frozen, shelled edamame beans
• 1 teaspoon olive oil
• 1 large carrot, julienned
• 1 red bell pepper, julienned
• 1 head of broccoli, broken into small florets, stems diced
• 3 Lebanese cucumbers, cut into half-moons
• 2 green onions, chopped
• 3 tablespoons tbsp. fresh cilantro, chopped

vinaigrette

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup (preferably amber syrup for its rich flavour)
• 1 tablespoon fresh ginger, grated
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon hot chili paste (like sambal oelek)

1. In a saucepan, bring water to a boil over high heat and cook noodles according to package directions.
2. About 4 minutes before the end of cooking, add the edamame beans. Drain and add the oil (to prevent the noodles from sticking together). Allow to cool.
3. In a large bowl, combine the noodles, beans, carrot, pepper, broccoli, cucumbers, green onions, and cilantro.
4. Put all the vinaigrette ingredients into a small container with a lid. Seal tightly and shake well.
5. Pour vinaigrette over the salad and toss well.