Tidbits of Happy

Veggie-Noodle Salad

04 May 2010 1 Comment

by Trina in from the garden, from the pantry, leftovers, recipe Tags: lettuce wrap, noodles, soba noodles, vegetarian, whole wheat spaghetti

 

This recipe is one of my absolute favorite lunches to take to work — especially now that the temps are reaching 90 on a daily basis!

While this recipe does call for soba noodles, it is a great way to use up leftover whole wheat spaghetti as well as any random fresh veggies you may have in the fridge.  The dressing is really what makes it super delicious — and that’s made from things I have on hand in my pantry!  If you find that you’re needing something a bit heartier, consider adding in chunks of pre-cooked chicken or shrimp.  Very, very good!

Salad Ingredients

• 4 ounces soba noodles, or whole wheat spaghetti, leftover or cooked according to package directions, drained and cooled
• 1 large shallot, or two smallish green onions, very thinly sliced
• 1 1/2 cups shredded carrot
• 1 red bell pepper, julienned
• 1/3 cup shredded fresh basil leaves
• 3 Tablespoons chopped fresh cilantro leaves
• lettuce leaves (about 6) for serving, washed and dried

Dressing Ingredients

• 1/4 cup rice wine vinegar
• 1 teaspoon sugar
• 1 Tablesoon canola oil (or walnut oil, whichever you have on hand)
• 1/2 teaspoon sesame oil
• 1/2 teaspoon crushed red chili peppers
• 1/2 teaspoon lime zest
• 1 teaspoon lime juice
• 1 teaspoon low-sodium soy sauce (or 1/2 teaspoon fish sauce)
• salt

Directions

In a medium to large bowl, combine the noodles, shallot/onions, carrots, pepper, basil and cilantro.  Combine the dressing ingredients separately, season to taste, add to noodle mixture, and toss.

To serve, scoop spoonfuls of noodle salad into lettuce leaves.

Makes 4-6 servings.

Make Ahead Tips:  When I take this for lunch, I keep the noodle mixture separate from the dressing, and I don’t really bother with the lettuce.  You can also do this to prep ahead of dinner or lunch time.

This post is linked to Pennywise Platter Thursday at The Nourishing Gourmet and to Vegetarian Foodie Fridays at Breastfeeding Moms Unite.