Soba Noodle-Vegetable Salad

Ingredients

• 0.3 cup basil leaves fresh shredded
• 6 large bibb lettuce leaves 
• 1.5 cups carrots shredded
• 0.5 teaspoon chili flakes 
• 0.5 teaspoon fish sauce low-sodium
• 1 tablespoon cilantro leaves fresh chopped
• 1 teaspoon garlic finely minced
• 1 teaspoon juice of lime 
• 0.5 teaspoon lime zest 
• 0.3 cup mint leaves fresh shredded
• 1  pepper red
• 0.3 cup rice vinegar 
• 6 servings salt 
• 0.5 teaspoon sesame oil 
• 1 large shallots very thinly sliced
• 4 ounces soba noodles whole-wheat
• 1 teaspoon sugar 
• 1 tablespoon walnut oil (or canola oil)

Equipment

• bowl

Directions

1. Boil noodles according to package directions.
2. Drain and cool. In a medium to large bowl, combine noodles, shallot, carrot, pepper, basil, mint, and cilantro.
3. Combine all dressing ingredients, season with salt to taste, add to noodle mixture, and toss lightly.
4. Snap off Bibb lettuce leaves and wash and dry. To serve, scoop spoonfuls of noodle salad into the lettuce leaves.