Treat your friends to delicious vegan Cold Asian noodles at your New Year’s Eve or New Year’s Day celebrations. Cold Asian noodles don’t need to be reheated and travel well to any celebration or party potluck. Best of all, everyone will enjoy it and you don’t have to tell anyone it’s vegan.
Easy to make and sure to impress, cold Asian noodles can be served as an appetizer for a holiday get together, dinner party or potluck supper, or as a salad as a salad for a ladies lunch, or as a main course for a romantic dinner for two.
Cold Asian noodles are not only great for New Year’s Eve, but also for those hot and humid summer days.
Cold Asian noodles are a good food to serve when introducing children to Asian flavors. It’s attractive to them because of the noodles. You may want to leave out the onions and use just a trace amount of sriracha.
Cold Asian noodles recipe
Ingredients for cold Asian noodles:
- 1/2 pound uncooked vermicelli
- 1 tsp. sesame oil
- 2 Tbsp. rice wine vinegar
- 3 Tbsp. soy sauce, Tamari or soy sauce substitute
- 1/2 tsp. sriracha (more if you like heat; can’t find sriracha? use Frank’s Hot Sauce)
- 1 Tbsp. hoisin sauce
- 5 Tbsp. extra virgin olive oil
- 1 carrot, thinly sliced or julienned
- 1 small English (seedless) cucumber, unpeeled and thinly sliced or julienned
- 2 celery ribs, thinly sliced or julienned
- 3 green onions, bottom 4 inches, thinly sliced
- 1 cup nappa cabbage, thinly sliced or julienned
- 1/2 red bell pepper, thinly sliced or julienned
- 1 cup fresh bean sprouts
- 3 Tbsp. fresh cilantro leaves, minced
- 3 Tbsp. sesame seeds, toasted, for garnish
- 4 Tbsp. blanched, unsalted peanuts, roughly chopped, for garnish
How to make cold Asian noodles:
- In a medium stock pot, boil 6 to 8 quarts of water; add salt and cook noodles according to package directions. When finished, place noodles in ice water bath to cool. Drain and set aside.
- In medium bowl combine sesame oil, vinegar, soy sauce, hot sauce, hoisin sauce, and extra-virgin olive oil. Mix thoroughly and then combine with vegetables and noodles.
- Garnish with sesame seeds and peanuts.
- Yield: 12 appetizer servings, 6 side dish servings, 4 lunch servings, 2 dinner servings
- This recipe can be easily doubled and tripled and travels well for potluck dinners or picnics.
Rachael’s Recipe Notes:
- I adapted this recipe from one I found a few years ago, but I don’t remember where. The original recipe calls for Soba noodles, and you may use those if you prefer. I prefer the taste and texture of vermicelli.
- The original recipe also called for 1/2 cup nappa cabbage and 1/2 cup bok choy. I prefer nappa cabbage to bok choy, as it has a milder flavor, I use all nappa cabbage.
- I made the addition of the English cucumber because I like the crunch, but you can use zucchini or leave it out if you prefer.
- If you don’t have rice wine vinegar, cider vinegar can be substituted.
- Feel free to boost up the vegetables in this dish. Also think about adding some thinly sliced tofu that has been marinated in soy sauce, tamari, soy sauce substitute, or hoisin sauce.
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