Inspired by a recipe in Everyday Food Light. Serves 4; can be multiplied.
Ingredients
6 oz soba noodles (use 100% buckwheat for gluten-free)
Juice of 2 large limes
2 Tbsp low-sodium soy sauce (use gluten-free if needed)
1 tsp sesame oil
1 tsp agave nectar, or more to taste
1 cup chopped cucumber
1/2 cup dry roasted unsalted cashews
10 spearmint leaves, torn into small pieces
Directions
Cook noodles according to package directions. Rinse under cool water, and drain.
In a large mixing bowl, whisk together the lime juice, soy sauce, sesame oil and agave. Plop the noodles on top, and with your very clean hands, mix the noodles with the sauce. (You could use tongs, but it's more fun with your hands.)
Add the remaining ingredients to the bowl, and mix again.
Serve at room temperature, or chilled. Can be made one day ahead.