Chilled Soba Noodle Bowl

Serves 2

• 8 ounces buckwheat soba noodles, cooked to package directions then cooled

• 1 large cucumber, julienned

• 1 cup shredded carrots

• 2 scallions, thilny sliced

• ¼ cup wheat-free tamari

• 1 medium orange, juiced

• 1 tablespoon toasted sesame oil

• Sea salt, black pepper, and garlic powder, to taste

• 2 15-ounce BPA-free cans of adzuki beans, drained and rinsed

• 2 tablespoons sesame seeds

Add the cooked and cooled soba noodles to a medium non-reactive mixing bowl. Add all remaining ingredients (except the beans and sesame seeds) and use tongs to gently toss until all are evenly coated.

Cover the bowl with akitchen towel or cling wrap, and chl filor 2 to 4 hours if desired. Serve in bowls topped with beans and sesame seeds.

Omnivore option: Serve topped with grilled and chilled wild-caught shrimp.