This noodle salad is fast, delicious, and can be served to 4 for a dinner portion, or 6-8 smaller salad portions. This stores really well and can be brought as lunch for up to 3 days!
8 ounces whole-wheat soba noodles
4 ounces Firm Tofu, diced
1 large shallot, thinly sliced
1 1/2 cups shredded carrot, 2 carrots
1 red pepper, julienne
1/3 cup shredded fresh basil leaves
1/3 cup shredded fresh mint leaves
2 tablespoon chopped fresh cilantro leaves
Dressing:
1/3 cup rice vinegar
1 tablespoon canola oil
1/2 teaspoon sesame oil
1 clove garlic, finely minced
1/2 teaspoon chili flakes
1 teaspoon lime zest
1 teaspoon lime zest
juice of 1 lime
1 teaspoon fish sauce
1 teaspoon low-sodium soy sauce
Boil noodles according to package directions. Strain and rinse with cold water.
In a large bowl, combine noodles, tofu, shallot, carrot, pepper, basil, mint, and cilantro.
Combine all dressing ingredients, season with salt to taste, add to noodle mixture, and toss lightly.
Urban Kitchen Blog 