Chopstick Noodle Salad

Ingredients

• 1 cup broccoli florets 
• 1 cup carrots ()
• 1 cup cauliflower florets 
• 2 tablespoons sesame oil dark
• 1 tablespoon fish sauce 
• 2  garlic clove minced
• 0.7 cup spring onion sliced
• 0.3 cup soy sauce low-sodium
• 16 ounce bulgar wheat uncooked (buckwheat noodles)
• 0.3 cup water 
• 8 cups water 
• 1 cup to 3 sized squashes yellow halved lengthwise thinly sliced

Equipment

• bowl
• sauce pan
• colander

Directions

1. Cook the noodles according to package directions, omitting salt and fat.
2. Combine onions and next 5 ingredients (through garlic) in a small bowl.
3. Bring 8 cups water to a boil in a large saucepan.
4. Add cauliflower, carrot, and broccoli; cook 2 minutes.
5. Add squash, and cook 1 minute.
6. Drain vegetables in a colander.
7. Combine noodles, onion mixture, and vegetables in a large bowl; toss to coat.