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Hoisin-Flavored Cold Asian Noodles with Crisp Vegetables

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

  1. 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.

  2. 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.

  3. Step 5

    For a light meal, serve this salad with Sautéed Tofu (page 62) and steamed broccoli.

  4. 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).
TagsUdon NoodleNoodlePasta & NoodlesSoba NoodleAsianBok ChoyLeafy GreensVegetableCarrotRoot VegetableSugar Snap PeaPeaBean and LegumeSideDinnerDairy FreeVeganVegetarianQuickEasyWeeknight MealsCookbooks
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