Soba Noodle Salad

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
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.
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