Soba Noodle Vegetable Salad
Satisfy your takeout cravings with this Asian-style dish that's actually good for you — and can be made in less time than it takes to dial the phone and wait for delivery!
Ingredients:
- 4 ounces dried soba noodles or whole-wheat spaghetti
- 1 large shallot, very thinly sliced
- 1 1/2 cups shredded carrots
- 1 medium red bell pepper, seeded and cut into thin strips
- 1/3 cup shredded fresh basil
- 1/3 cup shredded fresh mint
- 1 tablespoon chopped fresh cilantro
- 1/4 cup rice vinegar
- 1 teaspoon sugar
- 1 tablespoon walnut or canola oil
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon finely minced garlic
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon finely grated lime peel
- 1 teaspoon fresh lime juice
- 1 teaspoon reduced-sodium soy sauce or 1/2 teaspoon Asian fish sauce
- Salt to taste
- 12 pieces Bibb lettuce
Instructions:
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, shallot, carrots, bell pepper, and fresh herbs.
In a small bowl, whisk together the rice vinegar, sugar, walnut or canola oil, sesame oil, red pepper flakes, lime peel, lime juice, soy or fish sauce, and salt. Add to the noodle mixture and toss lightly to coat.
To serve, scoop spoonfuls of the noodle salad into the lettuce leaves and eat with your hands.
Makes 6 servings (1 serving is 2 lettuce cups).
Prep time: 15 minutes
Cook time: 6 minutes
Total time: 21 minutes
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