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.