Spicy Soba Noodles

• 10 oz. Soba noodles
• 2 TBSP dark sesame oil
• 1 cucumber, peeled, seeded and cut into 1/4 inch slices
• 3 minced scallions
• 1 1/2 c. edamame, cooked and shelled
• 2 TBSP wheat-free tamarin (or soy sauce)
• 2 TBSP rice vinegar
• 1 TBSP sweet Asian chili sauce
• 1-2 tsp Sriracha
• 1-2 tsp agave nectar
• Salt & pepper
• 2 tsp toasted sesame seeds

Cook Soba noodles in a large pot of boiling water, stirring occasionally until just tender. Drain and rinse well under cold water, then transfer the noodles to a large bowl. Add dark sesame oil. Toss to combine. Add cucumber, scallions, and edamame. In a small bowl, combine tamarin (or soy sauce), rice vinegar, sweet Asian chili sauce, Sriracha, and agave nectar. Mix well, then pour the dressing over the noodle salad. Season to taste with salt and pepper, and toss gently to combine. Taste and adjust the seasonings if needed. Sprinkle with toasted sesame seeds and serve.