This is a refreshing and satisfying dish that is perfect for warm weather or as a chilled appetizer. It typically features long, silky noodles that are cooked until al dente and then cooled down. The noodles are tossed with an assortment of fresh and crisp vegetables such as shredded carrots, shredded snow peas, shredded Sichuan preserved vegetables, providing a delightful crunch and vibrant colors. The dish is often flavored with a tangy and savory dressing made from ingredients such as soy sauce, sesame oil, chili oil, red wine vinegar, sugar and white pepper. Vegetarian Cold Noodles provide both nutritious and delicious all at once!
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Servings
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Ingredients
- 1/2 lb fresh egg noodles
- 1/4 cup shredded snow peas
- 1 medium carrot cut into matchstick pieces
- 2 green onions cut into 2-inch slivers
- 2 tbsp shredded Sichuan preserved vegetables
- 4 bamboo piths rinsed
Dressing
- 2 tbsp soy sauce
- 2 tbsp red wine vinegar
- 2 tbsp Vegetable oil
- 1 tbsp sesame oil
- 1/2 tsp chili oil
- 1/2 tsp sugar
- 1/8 tsp white pepper
Ingredients
Dressing
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Instructions
- Combine dressing ingredients in a small bowl; set aside.
- In a large pot of boiling water, cook noodles according to package instructions until tender but firm to the bite. Drain well. Transfer noodles to a large serving bowl.
- Poach bamboo piths in hot water for 3 – 5 minutes. Cut into 1-1/2-inch lengths.
- Top noodles with bamboo piths, snow peas, carrot, green onions and preserved vegetables. Whisk dressing ingredients to recombine and pour over noodles and vegetables. Toss well.
Recipe Notes
© Yan Can Cook, Inc. 2023
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.