Hoisin-Flavored Cold Asian Noodles with Crisp Veget

Name: Hoisin-Flavored Cold Asian Noodles with Crisp Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons reduced-sodium soy sauce, or to taste; 3 tablespoons rice vinegar; 2 tablespoons hoisin sauce; 2 tablespoons light olive oil; 1 teaspoon dark sesame oil; 8 ounces Chinese wheat noodles, udon noodles, or soba; 3 stalks bok choy, sliced on the diagonal; One 15-ounce can baby corn, drained, a little liquid reserved; 8 baby carrots, quartered lengthwise; 4 to 6 ounces snow peas or snap peas; 2 to 3 scallions, green parts only, thinly sliced; 1/4 cup minced fresh cilantro, or more to taste, optional; 1/3 cup chopped toasted cashews

Servings: persons

2 tablespoons reduced-sodium soy sauce, or to taste
3 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 tablespoons light olive oil
1 teaspoon dark sesame oil
8 ounces Chinese wheat noodles, udon noodles, or soba
3 stalks bok choy, sliced on the diagonal
One 15-ounce can baby corn, drained, a little liquid reserved
8 baby carrots, quartered lengthwise
4 to 6 ounces snow peas or snap peas
2 to 3 scallions, green parts only, thinly sliced
1/4 cup minced fresh cilantro, or more to taste, optional
1/3 cup chopped toasted cashews

1
Combine the dressing ingredients in a small bowl and stir together.
2
Set aside.
3
Cook the noodles in plenty of rapidly simmering water until al dente.
4
Drain and rinse under cool water, then drain well again.
5
Meanwhile, combine the remaining ingredients in a large serving bowl.
6
Add the cooked noodles and dressing, and toss well.
7
If the mixture needs a bit more moisture, drizzle in a small amount of the reserved liquid from the baby corn.
8
Cover and refrigerate until needed, or serve at once.
9
Two good companion dishes for extra protein are Cornmeal-Crusted Seitan (page 63) and Tempeh Fries with Horseradish or Wasabi-Dill Mayonnaise (page 78).
10
Add cherry tomatoes or sliced tomatoes to the plate.
11
For a light meal, serve this salad with Sauteed Tofu (page 62) and steamed broccoli.
12
Calories: 389
13
Total Fat: 15g
14
Protein: 12g
15
Carbohydrates: 53g
16
Fiber: 7g
17
Sodium: 710mg

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons reduced-sodium soy sauce, or to taste, 3 tablespoons rice vinegar, 2 tablespoons hoisin sauce, 2 tablespoons light olive oil, and more.

Yes, Hoisin-Flavored Cold Asian Noodles with Crisp 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.

That's it — enjoy your meal!

Hoisin-Flavored Cold Asian Noodles with Crisp Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions