Serve this crunchy salad with stir-fried broccoli and tofu for a light meal.

Cold Noodles with Crisp Chinese Vegetables

8 ounces Chinese wheat noodles or Japanese noodles (udon, soba, or somen)
2 cups shredded white cabbage, preferably savoy
4 stalks bok choy, sliced on the diagonal
1 (6 to 8-ounce) can sliced water chestnuts, liquid reserved
2 to 3 scallions (green onions), green parts only, thinly sliced
1/4 cup minced fresh cilantro, or more or less to taste
1/4 cup chopped toasted cashews

Dressing:

3 tablespoons reduced-sodium soy sauce
3 tablespoons rice vinegar or white wine vinegar
1 tablespoon hoisin sauce, optional
2 tablespoons olive or other vegetable oil
1 teaspoon dark sesame oil

1. Combine the dressing ingredients in a small bowl, and stir together. Set aside.
2. 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 noodles and dressing, and toss well.
3. If the mixture needs a bit more moistness, drizzle in a small amount of the reserved liquid from the water chestnuts. Season with a bit more soy sauce if desired. Cover and refrigerate until needed, or serve at once.

Makes 4 to 6 servings.

Variation: For a spring-like accent, stir in a small bunch of watercress leaves.

Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.