Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       soba noodles -- (8.75 oz)
   1      small         carrot -- julienne
   1      small         daikon -- julienne
   6                    leaves romaine lettuce -- torn
   6                    leaves red leaf lettuce -- torn
   1                    red bell pepper -- sliced
   1                    yellow bell pepper -- sliced
     1/2  package       fried tofu -- sliced (8 oz size)
   1      can           water chestnuts -- sliced (8 oz)
   1      can           mandarin orange wedges
                        -- (11 oz), drained
   1      can           lychees -- drained (20 oz)
                        -- and cut into
                        -- quarter
     1/4  cup           toasted sesame seed
     1/2  cup           brown sugar
   1      teaspoon      salt
   1      teaspoon      pepper
     1/4  cup           salad oil
     1/2  cup           lime juice
   6      tablespoons   mirin
   1      cup           rice vinegar
     1/2  cup           tamari -- (or shoyu)
   4      teaspoons     sesame oil

Preparation:

Cook soba noodles according to package directions, rinse, drain and cool. In a large bowl, toss noodles with carrot and daikon. Put lettuce on large serving platter. Top with noodle mixture, peppers, tofu, water chestnuts, mandarin oranges, and lychees. Chill until ready to serve. To make dressing, combine the remaining ingredients; mix well. Serve with salad. Makes 10 to 12 servings. Guest Demonstrator: Paul Onishi CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)