Hoisin Flavored Cold Asian Noodles With Crisp Vegetables Recipes

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HOISIN-FLAVORED COLD ASIAN NOODLES WITH CRISP VEGETABLES



Hoisin-Flavored Cold Asian Noodles with Crisp Vegetables image

Categories     Salad     Sauce     Vegetable     Fry     Noodle

Yield 4 to 6 servings

Number Of Ingredients 14

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

Steps:

  • Combine the dressing ingredients in a small bowl and stir together. Set aside.
  • Cook the noodles in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.
  • 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
  • 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.
  • For a light meal, serve this salad with Sautéed Tofu (page 62) and steamed broccoli.
  • nutrition information
  • Calories: 389
  • Total Fat: 15g
  • Protein: 12g
  • Carbohydrates: 53g
  • Fiber: 7g
  • Sodium: 710mg

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