Soba Noodle-Vegetable Salad
Soba Noodle-Vegetable Salad
- Level: Easy
- Yield: 6 (3/4 cup) servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 118 calorie
- Total Fat
- 3 grams
- Saturated Fat
- 0.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 211 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 2 grams
- Protein
- 4 grams
- Sugar
- 3 grams
- Total: 21 min
- Prep: 15 min
- Cook: 6 min
- Level: Easy
- Yield: 6 (3/4 cup) servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 118 calorie
- Total Fat
- 3 grams
- Saturated Fat
- 0.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 211 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 2 grams
- Protein
- 4 grams
- Sugar
- 3 grams
- Total: 21 min
- Prep: 15 min
- Cook: 6 min
Ingredients
4 ounces soba noodles, or whole-wheat spaghetti
1 large shallot, very thinly sliced
1 1/2 cups shredded carrot
1 red pepper, julienne
1/3 cup shredded fresh basil leaves
1/3 cup shredded fresh mint leaves
1 tablespoon chopped fresh cilantro leaves
Dressing:
1/4 cup rice vinegar
1 teaspoon sugar
1 tablespoon walnut oil (or canola oil)
1/2 teaspoon sesame oil
1 teaspoon finely minced garlic
1/2 teaspoon chili flakes
1/2 teaspoon lime zest
1 teaspoon lime juice
1/2 teaspoon fish sauce, or 1 teaspoon low-sodium soy sauce
Salt
6 large Bibb lettuce leaves
Directions
- Boil noodles according to package directions. Drain and cool. In a medium to large bowl, combine noodles, shallot, carrot, pepper, basil, mint, and cilantro. Combine all dressing ingredients, season with salt to taste, add to noodle mixture, and toss lightly.
- Snap off Bibb lettuce leaves and wash and dry. To serve, scoop spoonfuls of noodle salad into the lettuce leaves.
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