Hoisin-Flavored Cold Asian Noodles with Crisp Vegetables

Name: Hoisin-Flavored Cold Asian Noodles with Crisp Vegetables
Yield: 4 to 6 servings
Ingredients: 2 tablespoons reduced-sodium soy sauce, or to taste; 3 tablespoons rice vinegar; 2 tablespoons hoisin sauce; 2 tablespoons light olive oil; 1 teaspoon dark sesame oil; 8 ounces Chinese wheat noodles, udon noodles, or soba; 3 stalks bok choy, sliced on the diagonal; One 15-ounce can baby corn, drained, a little liquid reserved; 8 baby carrots, quartered lengthwise; 4 to 6 ounces snow peas or snap peas; 2 to 3 scallions, green parts only, thinly sliced; 1/4 cup minced fresh cilantro, or more to taste, optional; 1/3 cup chopped toasted cashews

January 24, 2012

Crunchy and colorful, this is an appealing presentation for cold Asian noodles.

Recipe information

Yield
4 to 6 servings

Ingredients

Dressing

2 tablespoons reduced-sodium soy sauce, or to taste

3 tablespoons rice vinegar

2 tablespoons hoisin sauce

2 tablespoons light olive oil

1 teaspoon dark sesame oil

8 ounces Chinese wheat noodles, udon noodles, or soba

3 stalks bok choy, sliced on the diagonal

One 15-ounce can baby corn, drained, a little liquid reserved

8 baby carrots, quartered lengthwise

4 to 6 ounces snow peas or snap peas

2 to 3 scallions, green parts only, thinly sliced

1/4 cup minced fresh cilantro, or more to taste, optional

1/3 cup chopped toasted cashews

Preparation

Step 1
Combine the dressing ingredients in a small bowl and stir together. Set aside.
Step 2
Cook the noodles in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.
Step 3
Meanwhile, combine the remaining ingredients in a large serving bowl. Add the cooked noodles and dressing, and toss well. If the mixture needs a bit more moisture, drizzle in a small amount of the reserved liquid from the baby corn. Cover and refrigerate until needed, or serve at once.
menu suggestions
Step 4
Two good companion dishes for extra protein are Cornmeal-Crusted Seitan (page 63) and Tempeh Fries with Horseradish or Wasabi-Dill Mayonnaise (page 78). Add cherry tomatoes or sliced tomatoes to the plate.
Step 5
For a light meal, serve this salad with Sautéed Tofu (page 62) and steamed broccoli.
nutrition information
Step 6
Calories: 389
Step 7
Total Fat: 15g
Step 8
Protein: 12g
Step 9
Carbohydrates: 53g
Step 10
Fiber: 7g
Step 11
Sodium: 710mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).

Recipe information

Ingredients

Dressing

Preparation

Step 1

Step 2

Step 3

menu suggestions

Step 4

Step 5

nutrition information

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Recipe notes