Cold Noodles with Crisp Asian Vegetables
Filled with crisp raw veggies — nappa or other cabbage, bok choy, carrots and more, this noodle salad is flavored with a sesame-ginger dressing and topped with toasted cashews. Serve this crunchy cold noodle dish with sautéed tofu and stir-fried broccoli for a light meal.Serves: 4 to 6
- 8 ounces Chinese wheat noodles, udon noodles, or linguine
- 2 cups thinly shredded white cabbage, preferably nappa or savoy
- 3 stalks bok choy, or 1 whole baby bok choy, thinly sliced on the diagonal
- One 15-ounce can baby corn, drained, liquid reserved
- 8 baby carrots, quartered lengthwise
- 2 to 3 scallions, green parts only, thinly sliced
- 2 to 3 tablespoons minced fresh cilantro, or more to taste, optional
- 2 tablespoons reduced-sodium soy sauce or tamari, or to taste
- 3 tablespoons rice vinegar or white wine vinegar
- 2 to 3 tablespoons grated fresh ginger
- 2 tablespoons dark sesame oil
- Freshly ground pepper to taste
- 1/2 cup chopped toasted cashews
Cook the noodles in plenty of rapidly simmering water until al dente.Drain and rinse under cool water, then drain well again.
Combine the cabbage, bok choy, baby corn, carrots, scallion, and optional cilantro in a large serving bowl.
Add the noodles, and toss well. Drizzle in the soy sauce, vinegar, oil, and pepper, and toss again. If the mixture needs a bit more moistness, drizzle in a small amount of the reserved liquid from the baby corn. Cover and refrigerate until needed, or serve at once, stirring in the cashews just before serving.