I came across this interesting recipe on the Food Network for a quick Asian-style cold noodle-vegetable salad, and decided to make it as part of my contribution for our Christmas Eve meal. We increased the amount of basil and mint and cilantro, as my beautiful Bride likes veggies, and used the juice of half of a lime in the dressing, rather than the teaspoon it called for. You can use any kind of noodles in this dish, it's better to use a shorter noodle. I would think that this dish could work better hot, though it did taste pretty good. You can increase the amount of chilli if you like it spicy, this dish as it stands is not.Asian Noodle-Vegetable Salad
Adapted from a recipe by Ellie Krieger
4 ounces soba noodles
1 large shallot, very thinly sliced
1-1/2 cups shredded carrot
1 red pepper, julienne
1/2 cup shredded fresh basil leaves
1/2 cup shredded fresh mint leaves
2 Tbsp chopped fresh cilantro leaves
1/4 cup rice vinegar
1 tsp light muscovado sugar
1 Tbsp canola oil
1/2 tsp sesame oil
1 tsp finely minced garlic
1/2 tsp chili flakes
1/2 tsp lime zest
juice from 1/2 lime
1/2 tsp fish sauce
Boil noodles according to package directions. Drain and cool.
In a medium bowl, combine noodles, shallot, carrot, red pepper and herbs.
Combine all dressing ingredients, season with salt to taste. Pour dressing over noodle mixture, and toss lightly.