Cold Asian Noodle Salad
"The soba noodles are expensive, though they do have an interesting flavor and texture. I think the dressing could have less olive oil, more spice, to make the resulting dish more flavorful. Tasty enough for. Lunch, but I probably won't NMR this dish again."- Perper
224 people want to try | 319 have favorited
|* 1 package soba noodles|
|1 * 1 teaspoon sesame oil|
|1 * 2 tablespoons rice wine vinegar|
|1 * 3 tablespoons soy sauce|
|* 1 teaspoon hot chili oil|
|* 1 tablespoon hoisin sauce|
|1 * 5 tablespoons extra-virgin olive oil|
|1 * 1 carrot; thinly sliced or julienned|
|1 * 2 celery stalks; thinly sliced or julienned|
|1 * 5 green onions; bottom 4 inches, thinly sliced|
|1 * 1/2 cup thinly sliced napa cabbage|
|1 * 1/2 red bell pepper; thinly sliced or julienned|
|* 1/2 cup julienned bok choy|
|1 * 1 cup bean sprouts; optional|
|1 * 3 tablespoons minced fresh cilantro leaves|
|1 * 3 tablespoons sesame seeds; toasted, for garnish|
|1 * 4 tablespoons unsalted peanuts; for garnish|
Cold Asian Noodle Salad Preparation
In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
Garnish with sesame seeds and peanuts.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Cold Asian Noodle Salad Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven