Asian Noodle Salad

Today in my Tiffin, I made colorful Asian Noodle Salad and Jicama and Orange salad with Lime. This was awesome! The light jicama-citrus salad balanced the rich peanut sauce of the noodles and I just love the super-crunchy jicama along with the juicy orange segments.
To make the noodle salad:
For the dressing you will need:
* 1/2 cup canola oil
* 2 tablespoons rice vinegar
* 2 tablespoons liquid aminos or light soysauce
* 1 teaspoon toasted sesame oil
* 1/2 tablespoon maple syrup or agave nectar
* 1 small clove garlic
* 1 heaping teaspoon minced fresh ginger
* 2 tablespoons natural peanut butter (or, as a variation, try tahini)
Blend in a blender until smooth.
Meanwhile, cook up to 1/2 pound of noodles (I used buckwheat, but thin spaghetti works well too) and finely slice some red bell pepper, scallion, and pea pods. Set aside. When the noodles are done cooking, drain them well, add to a large bowl and toss with the veggies and dressing. Sprinkle with sesame seeds and chill in the fridge until ready to eat!

For the Jicama-Citrus salad, simply dice a small jicama bulb, cut one or two oranges into segments and toss with a dash of fresh lime juice. You can get creative with what citrus you add to the salad: blood oranges, grapefruit, kumquats, tangerines, or a sprinkle of fresh mint or cilantro on top.