Crunchy and colorful, this is an appealing presentation for cold Asian noodles.
Recipe information
Yield
4 to 6 servings
Ingredients
Dressing
Preparation
Step 1
Combine the dressing ingredients in a small bowl and stir together. Set aside.
Step 2
Cook the noodles in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.
Step 3
Meanwhile, combine the remaining ingredients in a large serving bowl. Add the cooked noodles and dressing, and toss well. If the mixture needs a bit more moisture, drizzle in a small amount of the reserved liquid from the baby corn. Cover and refrigerate until needed, or serve at once.
menu suggestions
Step 4
Two good companion dishes for extra protein are Cornmeal-Crusted Seitan (page 63) and Tempeh Fries with Horseradish or Wasabi-Dill Mayonnaise (page 78). Add cherry tomatoes or sliced tomatoes to the plate.
Step 5
For a light meal, serve this salad with Sautéed Tofu (page 62) and steamed broccoli.
nutrition information
Step 6
Calories: 389
Step 7
Total Fat: 15g
Step 8
Protein: 12g
Step 9
Carbohydrates: 53g
Step 10
Fiber: 7g
Step 11
Sodium: 710mg
