Title: Sesame soba noodle & vegetable salad
 Categories: Salads
      Yield: 6 Servings
 
      2 tb Sesame seeds
     12 oz Dried buckwheat noodles
           -(fancy soba)*
      4 tb Peanut oil
      1 tb Oriental sesame oil
      6 tb Seasoned rice vinegar*
     12 oz English hothouse cucumber,
           -seeded, shredded
      8 oz Carrots, peeled, shredded
      6 lg Radishes, trimmed, sliced
      3    Green onions, thinly sliced
 
  *Buckwheat noodles and seasoned rice vinegar are available at Asian
  markets and in the Asian section of some supermarkets.
  
  Toast sesame seeds in heavy small skillet over medium-low heat. Cool.
  
  Cook noodles in pot of boiling salted water until just tender but
  still firm to bite, about 8 minutes. Drain. Rinse noodles under cold
  water until cool. Drain well; transfer to large bowl. Add both oils
  and toss to coat. Mix vinegar and all remaining ingredients into
  noodles. Season with salt and pepper. Sprinkle with sesame seeds and
  serve.