Wild Mushroom Field Roast and Soba Salad

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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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