Serves: 4
Total Calories: 731

TAMARI DRESSING:
1/4 cup tamari sauce
2 tablespoons fish sauce
3 tablespoons Asian (toasted) sesame oil
1 tablespoon chile sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger, or 1/2 teaspoon ground ginger
1 lime, juiced
1 tablespoon fresh orange juice
3 tablespoons sake (optional)

SALAD:
1 pound dried soba noodles
3 tablespoons peanut or canola oil
8 ounces shiitake mushrooms, stemmed and thinly sliced
salt and freshly ground pepper to taste
1 tablespoon sake (optional)
3 oranges, peeled and segmented (see NOTE1)
1 cucumber, peeled, seeded, and cut into matchsticks
1/4 envelope chopped fresh cilantro
1/4 cup sesame seeds, toasted (see NOTE2)
1 bunch green onion, including tender green parts, cut into 2-inch-long diagonal pieces

1. To make the dressing: In a large bowl, combine all the dressing ingredients and stir to blend. Let sit for 30 minutes.

2. In a large pot of boiling water, cook the noodles until tender, about 4 minutes. Drain. Rinse in cold water and drain well. Toss with 2 tablespoons of the dressing.

3. In a medium skillet, heat the oil over medium heat and sauté the mushrooms until browned. Salt and pepper lightly and stir in the sake, if using. Remove from heat and let cool.

4. Add the noodles to the bowl with the dressing. Toss to coat evenly. Add the oranges, cucumber, cilantro, and half the sesame seeds. Toss again. Transfer to a large shallow bowl. Scatter the mushrooms and green onions over the top, and then sprinkle with the remaining sesame seeds.

NOTE1: To peel and segment citrus fruit, with a paring knife, cut off the external skin and any white pith from the fruit. Then slice each segment free from the connecting membrane. Discard membrane.

NOTE2: Toast sesame seeds in a dry sauté pan over medium heat, stirring constantly, until fragrant, 2 or 3 minutes.

TO MAKE AHEAD: Prepare up to 4 hours ahead and keep at room temperature, or let cool completely, cover, and refrigerate for up to 2 days.

From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 731
Calories from Fat: 230

More Recipes from the From Our House to Yours Cookbook:
*Salads And Sides
Autumn Rice With Red Peppers And Pine Nuts
Bradley Ogden's Mashed Red Potatoes
Braised Lentils With Bacon
Carmelized Roasted Vegetables
Couscous Salad
Green Bean Salad With Yellow Pepper, Jicama, And Tomato
Soba Noodle Salad With Tamari Dressing
Tailgate Potato Salad
Warm Moroccan Beet Salad With Tangerines