Cold Noodles with Crisp Chinese Vegetables
Serve this crunchy salad with stir-fried broccoli and tofu for a light meal.
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
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
- 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 noodles and dressing, and toss well.
- 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.