Cold Szechuan Noodles And Shredded Vegetables – a delicious recipe with noodles, tamari, sesame oil, rice vinegar, white sugar, chili oil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In a large stockpot, cook pasta in boiling salted water until al dente. Rinse with cool water; drain well.
2
In a small bowl mix together 3 tablespoons tamari sauce, 3 tablespoons sesame oil, vinegar, sugar and Chili oil.
3
Using tongs, toss noodles with sauce to coat well. Marinate in a covered bowl for 2 hours, or up to 24 hours, tossing occasionally.
4
Bring marinated noodles to room temperature. Mix the remaining 1Tablespoon each of tamari and oil and pour over the noodles. Three hours before serving stir in sweet red peppers, two thirds of the green onions, and half of the grated carrots.
5
To serve, mound the noodles on a serving platter and sprinkle with the remaining green onions and carrots.
626
kcal
Calories
18
g
Fat
100
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 16 ounces dried soba noodles, 1/4 cup tamari, 1/4 cup sesame oil, 1 tablespoon rice vinegar, and more.
Yes, Cold Szechuan Noodles And Shredded Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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