Summer Soba Noodles

I found this awesome recipe in Parents magazine. The soba noodles they called for were whole-grain buckwheat. Unfortunately I didn't read that before I went out and bought the soba I usually buy...but oh well! It still tasted awesome. :D

Difficulty: Easy
Taste: ****

8oz soba noodles
1c frozen shelled edamame (soybeans) thawed
1c shredded carrots
2T sesame seeds
1/4c peanut butter
2T light mayo
2T reduced sodium soy sauce(reduced sodium is a must; regular has too much)
2T canola oil
2T hot water
1T rice vinegar
1T toasted sesame oil
2tsp honey
1in piece fresh ginger peeled and chopped
1clove garlic, peeled and quarter

cook noodles according to package directions. (Some say 2 minutes others up to 8 minutes depending on what kind you get.) Drain and rinse with cold water; drain again. In a large bowl, toss the noodles with edamame, carrots, and sesame seeds; set aside. Mix peanut butter, mayo, soy sauce, canola oil, hot water, vinegar, sesame oil, honey, ginger, and garlic in a covered blender or food processor until smooth. Toss into noodle mixture. Makes 6 servings.