Asian Noodle Salad

1 bundle of Japanese Buckwheat Noodles (120 g)
1 c. chopped snow peas
½ c. carrots, cut into matchsticks
½ c. cucumber, cut into matchsticks
½ c. chopped green onion (cut diagonally)
1 T. minced fresh ginger
3 T. low sodium soy sauce
1 T. sesame oil
¼ t. rice vinegar
1 T. toasted sesame seeds
Optional: diced chicken breast

Cook the noodles in boiling water for about 4 minutes. Add the chopped snow peas to the noodles and boiling water for 1 minute, then drain. Add all of the remaining vegetables & optional chicken. In a separate bowl, combine the soy sauce, sesame oil, and vinegar. Pour over the noodle salad & mix. Top with toasted sesame seeds. Chill before serving.