Soba Noodle-Vegetable Salad

By Treebs

Ellie Krieger

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

Preparation

Step 1

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).