Food Network: Soba Noodle-Vegetable Salad

Food Network: Soba Noodle-Vegetable Salad: "Soba Noodle-Vegetable Salad Copyright 2006, Ellie Krieger, All rights reserved

This salad is very lightly dressed, so as not to compete with the strong flavors of the Sate's peanut sauce.
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

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.

Nutritional Analysis Per Serving 6 3/4 SERVINGS

Calories 150
Carbohydrates 29 g
Total Fat 3.5 g
Saturated Fat 0
Protein 4 g
Fiber 5 g
Sodium 110 mg