These room temperature noodles are an excellent party or potluck dish since they refrigerate well.

•  12 ounces soba noodles
•  2 cups broccoli florets
•  3 tablespoons tamari or soy sauce
•  2 teaspoons toasted sesame oil
•  3 tablespoons of seasoned rice vinegar
•  1 tablespoon of mirin
•  2 tablespoons fresh lime juice
•  1 teaspoon chili oil
•  Red pepper flakes to taste
•  2 tablespoons of fresh parsley, chopped
•  2 carrots, peeled and cut into matchsticks
•  1 cup green onions, chopped
•  ½ red bell pepper, thinly sliced
• 1  jalapeño, thinly sliced, seeded
• 2 tablespoons toasted black sesame seeds or cashews, chopped
•  ½ teaspoon salt
•  Freshly ground pepper, to taste

Cook pasta in boiling water until al dente. Two minutes before pasta is ready, add broccoli florets to water. Rinse pasta and florets with cold water and drain well. Transfer to large bowl.  In a small bowl, use a whisk to combine tamari, sesame oil, rice vinegar, mirin, limejuice, chili oil and red pepper flakes with parsley. Pour over noodles and toss until well coated. Add carrots, green onions, jalapeño, and bell pepper. Mix well, salt and pepper.  Refrigerate in a covered bowl to blend all of the flavors. Sprinkle sesame seeds or cashews on top just before serving.