Soba Noodle-Vegetable Salad

Ellie Krieger

Photo by Patrie L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • FOR THE SALAD:

  • 4

    oz soba noodles or whole-wheat spaghetti

  • 1

    lg shallot, very thinly sliced

  • 1

    lg carrot, shredded (about 1 cup)

  • 1

    med red bell pepper, seeded and cut into thin strips

  • 1/2

    cup shredded fresh basil

  • 1/3

    cup shredded fresh mint

  • 1

    tbsp chopped fresh cilantro

  • FOR THE DRESSING:

  • 1/4

    cup rice vinegar

  • 1

    tsp sugar

  • 1

    tbsp walnut or canola oil

  • 1/2

    tsp toasted sesame oil

  • 1

    clove garlic, finely minced (about 1 tsp)

  • 1/2

    tsp red pepper flakes

  • 1/2

    tsp finely grated lime zest

  • 1

    tsp Asian fish sauce or 1 tsp low-sodium soy sauce

  • Salt to taste

Directions

To Serve: 12 large Bibb lettuce leaves (optional) Bring a large saucepan of water to a boil and cook the noodles according to the package directions. Drain and let cool. In a medium to large bowl, combine the noodles and the remaining salad ingredients. In a small bowl, whisk together the dressing ingredients, add to the noodle salad, and toss lightly to coat. Scoop spoonfuls of the noodle salad into 6 bowls. (Optional to serve, scoop spoonfuls of the noodle salad into the lettuce leaves and eat out of hand).

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