This year-round noodle salad is really more about the veggies than the noodles. Flavored with a citrusy glaze, and spiked with chili oil, it’s the perfect accompaniment to your favorite tofu or tempeh dish and can be enjoyed all year round as a room temperature noodle dish. Thanks to Boyajian for supplying the chili oil used in this recipe.
Serves: 4 to 6
- 2 tablespoons reduced-sodium soy sauce or tamari
- 2 tablespoons hoisin marinade
- 3 tablespoons rice vinegar or white wine vinegar
- 1 tablespoon dark sesame oil
- 1 tablespoon chili oil (see *Note following recipe), more or less to taste
- Juice and grated zest of 1 medium orange
- 2 teaspoons grated fresh ginger
Noodles and veggies:
- 4 to 6 ounces fine Asian noodles (rice vermicelli, bean-threads, or shirataki)
- 1 medium carrot, peeled
- 1 cup snow peas, trimmed and cut in half (steam briefly or use raw)
- 1 baby bok choy, thinly sliced, or 2 medium celery stalks, cut into matchsticks
- 15-ounce can baby corn, drained
- 1 medium red bell pepper, cut into long, thin strips
- 1/4 to 1/2 loosely packed cup chopped cilantro leaves, to taste, plus more for garnish
- Sesame seeds (preferably black) for garnish, as desired
Combine the dressing ingredients in a small bowl and whisk together.
Follow package directions to prepare the noodles of your choice, then drain (shirataki noodles need not be cooked at all, but drain them well).
Combine the noodles with about 3/4 of the dressing and let stand while preparing the vegetables, or about 10 minutes, to allow them to absorb much of the dressing.
Add the vegetables to the noodles and toss together gently. Taste to adjust the flavor, using more of any of the dressing ingredients you’d like, especially the chili oil, if you want to give this an additional kick.
Scatter additional cilantro over the top, as well as a sprinkling of the optional sesame seeds. Serve at room temperature.
- Explore more recipes using Asian noodles.