1 pk (8.75 oz) soba noodles

      1 sm Carrot

           -- shredded in long strands
      1 sm Daikon

           -- shredded in long strands
      6    Leaves romaine lettuce

           -- torn
      6    Leaves red leaf lettuce

           -- torn
      1    Red bell pepper; sliced

      1    Yellow bell pepper; sliced

    1/2 pk (8 oz size) fried tofu

           -- sliced
      1 cn (8 oz) water chestnuts

           -- sliced
      1 cn Mandarin orange wedges

           -- (11 oz), drained
      1 cn (20 oz) lychees; drained

           -- and cut into quarters
    1/4 c  Toasted sesame seed

    1/2 c  Brown sugar

      1 ts Salt

      1 ts Pepper

    1/4 c  Salad oil

    1/2 c  Lime juice

      6 tb Mirin

      1 c  Rice vinegar

    1/2 c  Tamari (or shoyu)

      4 ts Sesame oil

  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)
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  [Meal-Master compatible format by Karen Mintzias]