Soba Noodle Salad

5 servings
This does not freeze well, so only make enough to eat in a day or two.

Salt

1 pound soba noodles 

1/2 cup honey

1/2 cup soy sauce

4 tbsp rice vinegar or sherry vinegar

1 tbsp sesame oil

1 tsp fresh ginger, peeled and super fine mince

2 clove garlic, grated or finely chopped

1/3 cup olive oil or vegetable oil
squirt siracha, to taste
1 tsp black pepper

(make your choice from veg below but keep variety and equal veg to noodle...I did carrot, shitake and scallion)
1 cup frozen shelled edamame, thawed
2 handful shitake mushrooms, thinly sliced

2 large carrots, coarsely grated

1 small bunch scallions, very thinly sliced on an angle
block of super hard tofu

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Saute the veg (in order from longest to cook to shortest). Set aside and let cool to room temp.

Bring a pot of salted water to a boil. Add the soba and cook until al dente. Drain. Rinse with cold water to cool.

Meanwhile, combine the honey, shoyu, vinegar, sesame oil, ginger, garlic, siracha, and pepper in a large bowl. Whisk in the olive oil. Once cooled, add the veg and noodles to the bowl and toss to combine.