Cold Szechuan Noodles and Shredded Vegetables

Ingredients

  • 16 ounces dried soba noodles
  • 1/4 cup tamari
  • 1/4 cup sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon white sugar
  • 1/2 teaspoon chili oil
  • 1 red bell pepper, thinly sliced
  • 1 cup chopped green onions
  • 2 carrots, julienned

Preparation

  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.

Back to Top!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s