Prep and cook time:  30 minutes      Serves 4

8    ounces buckwheat soba noodles
6    cups water
1    bunch sunflower sprouts or pea shoots, chopped
½   cup chopped red radishes
½   cup chopped celery
½   cup chopped cucumber
optional sliced leeks for garnish
½   cup basil, finely chopped
1    tablespoon toasted sesame oil
¼   cup tahini
2    tablespoons tamari soy sauce or coconut aminos
1    2-inch piece ginger, peeled and grated
½   lemon, juiced

Put soba noodles into a pot of 6 cups boiling water. Cook until tender, no more than 8 minutes. Drain and rinse with cold water when finished cooking. Mix all vegetables and noodles in a large bowl. Combine ingredients for dressing in a small bowl. Pour over noodles and vegetables and mix well.