Crunchy and colorful, this is an appealing presentation for cold Asian noodles.

　　

Ingredients

4 to 6 servings

　　

Dressing

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

　　

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

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).