Buckwheat (Soba) Noodles with Green Beans & Toasted Sesame-Lime Vinaigrette

I have a thing about green beans, so I'm not sure if I will make this recipe, but the dressing I might try.

1 package buckwheat soba noodles, cooked to al dente, drained and rinsed

1/2 pound green beans, trimmed, cut into 1″ lengths and blanched

1 cucumber, peeled, seeded and cut into 1/2″ pieces

1 c. cherry tomatopes, cut in half

1-2 spring onions, cut into paper thin slices

1 c. cooked chicken or tofu, cut into 1/2″ pieces

small handful cilantro leaves

1/3 c. roasted peanuts, coarsely chopped

Dressing:

1/3 c. freshly squeezed lime juice

3 Tbs. fish sauce

2 Tbs. “rooster” chile sauce or siracha (to taste)

1 Tbs. sugar

2 Tbs. tamari sauce

3 Tbs. toasted sesame oil

Make dressing.  Place lime juice, fish sauce, chile sauce, sugar and tamari in a small bowl.  Whisk in sesame oil until well blended.

Place all salad ingredients together in a large bowl, reserving a small amount of peanuts and cilantro for garnish.  Add dressing, toss well, garnish and serve.