Asian Buckwheat Noodle Salad

Ingredients:

• 110 g soba noodles or whole-wheat spaghetti
• 1 large shallot, very thinly sliced
• 1.5 tbsp. coarsely grated carrots
• 1 red bell pepper, thinly sliced
• 1/3 cup shredded fresh basil leaves
• 1/3 cup shredded mint leaves
• 1 tbsp chopped fresh cilantro leaves
• Satay sauce
• 6 large Boston lettuce leaves, for serving

Refueling:

• 1/4 tbsp. rice vinegar
• 1 teaspoon of sugar
• 1 tbsp. oils walnut (or canola oil)
• 1/2 tsp. sesame oil
• 1 teaspoon crushed garlic
• 1/2 tsp chili pepper flakes
• 1/2 tsp lime zest
• 1 teaspoon lime juice
• 1/2 teaspoon fish sauce or 1 teaspoon low-sodium soy sauce
• Salt

Preparation:

1. Cook the noodles according to package directions. Drain and cool.
2. In a medium bowl, combine the noodles, shallots, carrots, peppers, basil, mint, and cilantro. Combine all the dressing ingredients, season with salt to taste, add the noodle mixture, and toss gently.
   
   Tear off the lettuce leaves, rinse them, and pat them dry. To serve, spoon the salad mixture onto the leaves and drizzle with peanut satay sauce for added flavor.