Once upon a time, there was a Japanese restaurant in downtown Palo Alto, California. It was one of my favorite restaurants and I think one of the first East-West fusion restaurants around. They were very innovative yet the food was very simple. They had some of the best vegan dishes. So sad when they closed down. This recipe is inspired by their Asian salad. Now if I could just remember what was in their vegetable roll, I’ll be golden.
Cold Soba Noodle Salad
6 ounces buckwheat soba noodles
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon olive oil
2 hearts of palm
2 small ripe tomatoes
In a large bowl, mix the rice vinegar, soy sauce and olive oil; set aside.
Bring a large pot of water to boil. Add the noodles and cook for about one minute or according to the package directions. Drain the noodles and rinse briefly under cold water. Add the noodles to the dressing and mix to coat well. Cover and chill for an hour or until cold.
Divide the noodles between two shallow bowls, drizzle a little bit of the dressing on top of the noodles. Quarter the hearts of palm lengthwise and slice the tomatoes, place on top of the noodles and serve.