A feast of Asian noodles and colorful vegetables, this medley of flavors and textures is easy enough for a weeknight meal, yet gorgeous enough to impress guests. Meant to be served at room temperature, this is also a good choice for a potluck or buffet.
- 4 ounces Asian rice vermicelli or bean-thread noodles
- Coconut-Peanut Sauce or Salad Dressing, as needed
- 2 to 3 big handfuls of baby spinach or arugula
- 1 cup thinly shredded red cabbage
- 1/4 cup minced cilantro
- 2 to 3 scallions, thinly sliced
- 4 ounces (half of an 8-ounce package) baked tofu, cut into thin strips
- 10 or so baby carrots, quartered lengthwise
- 2 celery stalks, 1 baby bok choy, 2 stalks regular bok choy, thinly sliced
- 1/4 cup peanut halves, optional
- In a heatproof container, cover the noodles with very hot water. Cover the dish and let the noodles soak for 15 to 20 minutes or until al dente, then drain. Rinse under cool water, then drain well again. Cut the noodles in several directions to shorten (kitchen shears work well for this).
- Prepare the dressing and set aside until needed.
- Combine the spinach and cabbage in a mixing bowl and spread on a large serving platter.
- Combine the cooked noodles with about 3/4 cup of the peanut sauce, cilantro, and scallions. Toss together.
- To arrange the salad, mound the noodle mixture onto the center of the spinach and cabbage.
- Arrange a neat pile of half of the tofu on one side of the platter, and the other half opposite. Do the same with the carrots and celery or bok choy.
- To serve, use tongs to grab each element of the salad, and arrange on individual plates. Pass around additional dressing for everyone to use as desired.
- Here are more Asian-Style Cold Noodle Dishes.