Soba Noodle Vegetable Salad

I don’t know about you by my taste buds are definitely seasonal.  I look at beautiful recipes for chillies, meatloafs, stews and think that was so last fall, last winter.  So last Season.  I want something fresh springy that does make me feel like I maybe, just maybe be able to fit into a bikini in about a month, or two, or three… hopefully by the time summer s over.  Last year I refused, this year who knows.  We still a couple of weeks till Memorial Day.

For spring on this runway we are featuring Soba Noodles decorated with Fresh Herbs and Vegetables in a lime asian dressing.  This outfit comes from Elie Krieger.

You will need for the salad: 4 oz soba noodles or whole wheat spaghetti, 1 large shallot, 1 large carrot, 1 med red bell pepper, 1/3 cup fresh basil, 1/3 cup fresh mint, 1tbs chopped fresh cilantro.  12 large Bibb Lettuce leaves to serve.

For the Dressing: 1/4 cup rice vinegar, 1tsp sugar, 1 tbs walnut or canola oil, 1/2 tsp toasted sesame oil, 1 clove garlic, 1/2 tsp red pepper flakes, 1/2 tsp lime zest, 1 tsp fresh lime juice, 1/2 tsp Asia fish sauce or low-sodium soy, salt to taste.

Boil the noodles according to the package directions

Combine 1/4 cup Rice Vinegar

1 tbs Walnut or Canola Oil

1/2 tsp Toasted Sesame Oil

1 tsp sugar

1 tsp lime juice

1/2 tsp red pepper flakes

1/2 tsp lemon zest

1/2 tsp Asian Fish sauce or Soy Sauce

and finely chopped garlic clove

Mix well together.

Grade the carrots

Seed and cut the red pepper into thin strips

slice the shallot very thinly

Roughly chop the basil

mint and

cilanto.

In a bowl combine the noodles with salad ingredients and salad dressing and toss lightly to coat.

To serve scoop into the lettuce leaves and eat with your hands.  For more information about Ellie Krieger and her cook books click here.

Nutritional Information: Serves 6  Serving size: 3/4 cup and 2 lettuce leaves  Per serving: 124 calories, 3g fat, 4.5 g protein, 22g carb, 2 g fiber, 212 mg sodium