Cold Korean Noodles with Sesame Dressing Recipe

Dressing Ingredients:

1/4 cup vegetable broth
3 tablespoons unpasteurized honey
2 tablespoons organic tahini
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon naturally brewed soy sauce or tamari
1 teaspoon minced garlic

Salad Ingredients:

8 oz. buckwheat noodles (rice noodles or regular pasta noodles will do if you can't find buckwheat noodles)
1 cup asparagus cut into bite-size pieces
1 cup chopped red bell peppers
1 cup chopped broccoli
1/2 cup chopped green onions

Directions:

Use a food processor to blend stock, honey, tahini, vinegar, sesame oil, soy sauce, and garlic. Set aside.

Boil buckwheat noodles until ready to eat. Drain and rinse with cold water. Put into a big bowl.

Steam or boil asparagus and broccoli for about 1 minute. Rinse with cold water, drain, and add to noodles. Add red bell peppers and green onions.

Pour dressing over noodles and vegetables and toss well. Serve and enjoy immediately.

Note: If you make this dish ahead of time, don't mix the dressing with the vegetables and noodles until right before you serve.