This delicious and refreshing and cool noodle salad has 4 easy steps, but it is made within a few minutes. First, saute’ your hot veggies, next cut up your cold veggies, then boil your noodles for a couple of minutes, and finally, make your dressing. This recipe yields about 5 dinner size portions, or 10 appetizer size portions, and can be enjoyed as a vegetarian meal, during fasting times, or as a delicious side dish. Here we go…..
Step 1- Saute’ your hot veggies
2 cups Napa cabbage, chopped into small, bite size pieces
1/2 cup sliced carrots (I used the baby carrots, and cut those in a slant to give them in a “slant” or bias, to give them a nice appearance
10 asparagus spears, ends (which are usually tough), cut off, cut in a bias, or “slant”
5 teaspoons veggie oil
wok or non stick pan
Heat oil on medium, and place all vegetables in pan. Saute’ until soft for about 5-10 minutes on medium high. Let cool for a few minutes, and transfer to your noodle salad bowl. (While you are waiting for your veggies to cook, start to work on your cold veggies below).
Step 2- Cut up your cold veggies
1 mini cucumber, with skin, diced into small bite sized pieces
1/4 cup fresh cilantro, chopped
1/4 cup thinly sliced green onions
Once your hot veggies have cooled down, add your cold veggies to your bowl.
Step 3- Make the noodles
(1) 9.5 oz box of Japanese wheat noodles (I used somen noodles. Japanese noodles can be found in your grocer’s international food section)
3 or 4 quart pot
Boil water, and cook noodles according to directions. Japanese noodles usually cook in a couple of minutes. Drain your noodles with cold water.
Step 4- Make your dressing, and assemble noodle salad
1/4 cup, plus 3 teaspoons seasoned rice vinegar
7 teaspoons soy sauce
1/4 cup sesame oil
1/3 cup vegetable oil
fresh cracked pepper
Whisk all above ingredients together until creamy. Add the dressing to your pasta salad and carefully toss well. Enjoy !!