Cold Szechuan Noodles and Shredded Vegetables
Cold Szechuan Noodles and Shredded Vegetables is a dairy free, lacto ovo vegetarian, and vegan recipe with 8 servings. For $1.04 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This side dish has 278 calories, 9g of protein, and 8g of fat per serving. 20 people were glad they tried this recipe. If you have tamari, red bell pepper, green onions, and a few other ingredients on hand, you can make it. It is brought to you by Allrecipes. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is good. If you like this recipe, take a look at these similar recipes: Szechuan Cold Noodles, Easy Cold Sesame Noodles With Shredded Chicken, and Cold Sesame Noodles with Vegetables.
Servings: 8
Ingredients:
2 carrots, julienned
1/2 teaspoon chili oil
1 cup chopped green onions
1 red bell pepper, thinly sliced
1 tablespoon rice vinegar.jpg)
1/4 cup sesame oil
16 ounces dried soba noodles
1/4 cup tamari
1 tablespoon white sugar
Equipment:
pot
bowl
tongs
Cooking instruction summary:
In a large stockpot, cook pasta in boiling salted water until al dente. Rinse with cool water; drain well. In a small bowl mix together 3 tablespoons tamari sauce, 3 tablespoons sesame oil, vinegar, sugar and Chili oil. Using tongs, toss noodles with sauce to coat well. Marinate in a covered bowl for 2 hours, or up to 24 hours, tossing occasionally. 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. To serve, mound the noodles on a serving platter and sprinkle with the remaining green onions and carrots. Kitchen-Friendly View
Step by step:
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.
5. 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.
6. To serve, mound the noodles on a serving platter and sprinkle with the remaining green onions and carrots.
Nutrition Information:
covered percent of daily need
