Prep 12 mins
Cook 5 mins
I whipped this salad up when I felt the need for something full of noodles but did not want either peanut sauce or tomato sauce:-). The vegetables can be infinitely varied but this is the combination I liked. The sauce comes from Vegan with a Vengance and I use it for a million and one things in my kitchen. It's DELECIOUS. Tofu or Soy Puffs are pre-fried tofu cubes that are puffy and soft. They are available at most Asian grocers. If you cannot find them substitute pan-fried, extra firm cotton tofu.
FOR THE SALAD
- 9 ounces cellophane noodles
- 1 (15 ounce) can baby corn, quartered
- 1 (8 ounce) can water chestnuts, slivered
- 1 red bell pepper, cut into matchsticks
- 1⁄2 an English cucumber, cut into matchsticks
- 2 large scallions, including green parts, finely diced
- 4 ounces tofu, puffs sliced into strips
- 4 cups boiling water
FOR THE SAUCE
- 1⁄2 cup mirin
- 3 tablespoons tamari
- 2 tablespoons rice vinegar
- 1 tablespoon dark sesame oil
- 1 tablespoon sriracha sauce (korean chili sauce)
- 1 -2 garlic clove, finely minced
- 1⁄2 inch piece gingerroot, peeled and finely grated
- Pour the boiling water over the noodles in a large bowl. Make sure the noodles are submerged. Cover the bowl with a lid or large plate and allow to soak for about 4 or 5 minutes.
- Take off the cover and stir after about 4 minutes and allow to soak again until the noodles are firm to the bit but full cooked.
- Pour the noodles into a colonder and run ice cold water over them until they are cool and not at all sticky. Set aside.
- Slice all the vegetables and tofu and add them to your serving bowl.
- Add cold noodles and toss until they are well incorporated with the vegetables.
- Whisk all the ingredients for the sauce together and allow to sit for a few minutes.
- Add sauce to the salad and mix with your hands.
- Serve with pan fried dumplings. YUM!