PASTA DAY: Cold Noodles With Crisp Chinese Vegetables

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* Exported from MasterCook *

 

Cold Noodles With Crisp Chinese Vegetables

 

Recipe By : Pasta East to West by Nava Atlas, page 38

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***DRESSING***

2 tablespoons natural soy sauce -- to taste, up to 3

3 tablespoons rice vinegar

OR white wine vinegar

1 tablespoon dry sherry -- optional

2 tablespoons canola oil

1 teaspoon dark sesame oil

***REMAINING INGREDIENTS***

8 ounces Chinese wheat noodles

OR udon noodles or linguine

2 cups shredded white cabbage -- preferably savoy

3 stalks bok choy

sliced on the diagonal

15 ounces canned baby corn -- drained

liquid reserved

6 canned sliced water chestnuts -- drained

up to 8-ounces

2 scallions -- thinly sliced

up to 3

green parts only

2 tablespoons minced fresh cilantro -- or more to taste,

up to 3

1/4 cup chopped toasted cashews

 

4 to 6 servings

 

Serve this crunchy salad with some pan-sauteed tofu and stir-fried broccoli

for a light meal.

 

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 baby corn. Cover and refrigerate until needed, or serve at once.

 

Calories: 372, Carbohydrate: 61 g, Total Fat: 10 g, Cholesterol: 0 g,

Protein: 10g, Sodium: 585 mg

 

 

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