By Megan Winfrey

There was an exciting new addition to my CSA box this week - BOK CHOY! I've been trying to dabble more in Asian cooking lately (I made Chicken Tom Kha last week, so good) and knew I wanted to make a cold noodle dish. Nothing is more refreshing than crisp veggies & cold noodles with a tangy vinegar dressing. And talk about awesome leftovers. My husband and I have lunch for the next few days!

Cold Soba Noodles with Crisp Veggies

• 3 carrots, peeled and julienned,
• 1 cucumber, peeled, seeded and julienned,
• 1-2 heads of bok choy, cut into ribbons,
• 1 package of dried soba noodles (usually 1/2 lb.),
• 6 scallions, thinly sliced,
• 2 tbs. toasted sesame seed oil,
• 4 tbs. rice vinegar,
• 2 tbs. soy sauce,
• 1 tsp. hot sauce

Fill a pot with water and bring to a boil. Drop the carrots and dash of salt into the boiling water and blanch for 60 seconds. Lift them out and into a strainer and run under cold water, to stop the cooking process. Transfer the carrots to a large bowl.

Let the water come back up to a boil. Drop in the bok choy and blanch for 30 seconds, then remove with a strainer. Run under cold water, press out the water a bit, and add to the carrots.

Let the water come back up to a boil. Cook the soba noodles per the package instructions, usually 5-8 minutes for al dente. Strain the noodles, let cool, and add to the carrots and bok choy.

Add the scallions and cucumbers and gently toss everything together.

Whisk together the toasted sesame seed oil, rice vinegar, hot sauce, and soy sauce. Pour over the noodles and vegetables and toss until everything is coated.

This pasta can be served warm, if preferred, and can be refrigerated for up to 3