Active Time

　　45 min

　　Total Time

　　55 min

　　

Ingredients

Makes 6 servings

　　6 oz soba (Japanese buckwheat noodles)

　　1 teaspoon Asian sesame oil

　　1 medium red bell pepper, cut lengthwise into thin strips

　　1/2 English cucumber (8 oz), seeded and cut into 1/8-inch-thick matchsticks

　　1/2 lb jicama (1/2 medium), peeled and cut into 1/8-inch-thick matchsticks

　　2 oz mizuma or chopped trimmed baby mustard greens (2 cups)

　　4 scallions, cut into 3-inch-long julienne strips

　　1 tablespoon seasoned rice vinegar

　　1/4 teaspoon salt

　　

Step 1

Bring 4 quarts salted water to a rolling boil in a 5- to 6-quart pot over moderately high heat. Stir in noodles and 1/2 cup cold water. When water returns to a boil, add another 1/2 cup cold water and bring to a boil again, then repeat procedure once more. Test noodles for doneness (soba should be just tender but still firm and chewy throughout). Drain noodles in a colander and rinse well under cold water, then drain again, thoroughly. Toss noodles with sesame oil in a large bowl.

　　

Step 2

Toss together remaining ingredients in another bowl, then add to noodles and toss again to combine.

　　

Nutrition Per Serving

Each serving contains about 122 calories and 1 gram fat.

　　#### Nutritional analysis provided by Gourmet