Photo: Soba Noodle-Vegetable Salad Recipe
This salad is very lightly dressed, so as not to compete with the strong flavors of the Sate's peanut sauce.
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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By dbailey_12484591
Searsmont, 58
on June 18, 2012
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Followed recipe exactly. I thought the shallot too strong for the delicate flavors of the dish. I will definitely make this again, but will use scallions next and also add a little more fish sauce.
By cookingmonster1999
on March 08, 2012
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Love this dish! My family is going vegetarian since 70 percent of hamburger ( which we eat a lot of is pink slime. So thank you so much for this dish!
By ksurge
on February 23, 2012
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I LOVED this salad! My husband did as well. I added yellow and orange pepper to this as well. It was very colorful! I served on butter lettuce. It made for great presentation and doubled great as a wrap. It was great the next day day too. Can't wait to make these again. Paired so nicely with the teriyaki chicken thighs. Thanks Ellie!
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