Chinese Noodle Salad

3 oz whole wheat egg noodles - I used 4 oz.
1 medium carrot, cut into thin strips
1/2 cucumber, cut into matchsticks
1/4 cup thinly sliced onion
1 tomato, diced (optional)
3 Tbsp cilantro
1 Tbsp toasted sesame seeds

Dressing:
1Tbsp. olive oil
1 tsp sesame oil
1 tsp soy sauce
1/2 tsp ginger
1 clove garlic
1 tsp lemon juice

Cook noodles following package directions, drain and run under cold water. Meanwhile mix together the dressing. Pour over the noodles and leave to cool.
Put the noodles and vegetables in a bowl and toss with the cilantro and sesame seeds

Serving Size: 2 servings