Wild Mushroom Field Roast and Soba Salad

5.0 (1 reviews)

For the Salad:
1 3/4 lbs. Wild Mushroom Field Roast, julienned
1 1/2 lbs. soba noodles, cooked, cooled, and drained
1 1/4 cups julienned green pepper
1 1/4 cups julienned red pepper
1 cup chopped scallions
3/4 cup chopped cilantro

For the Dressing:
5 Tbsp. soy sauce
5 Tbsp. lime juice
2 tsp. sesame oil
3 Tbsp. minced garlic
1 Tbsp. grated ginger
3 Tbsp. water
4 Tbsp. brown sugar
1/2 tsp. hot sauce

• Toss the salad ingredients.
• Whisk together the ingredients for the dressing and mix well with the salad.

Makes 10 to 12 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind