low-sodium soy sauce
seasoned rice (sushi) vinegar
fresh lemon juice
soba (buckwheat) noodles, whole wheat spaghetti, or fettuccine
scallions, thinly sliced
English cucumber, peeled, seeded, and thinly sliced, about 1 cup (or 2 regular cucumbers)
broccoli-heart (or cabbage) coleslaw mix
- In a small bowl, combine the soy sauce, vinegar, lemon juice, sugar, and oil. Set aside.
- Bring a pot of salted water to a boil and cook the soba noodles until just tender, about 3 to 4 minutes.
- Drain the noodles and rinse under cold water until they are cool. Drain well.
- In a large bowl, combine the noodles, scallions, cucumber, and slaw and toss with the dressing. Serve at room temperature or chilled.