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Cold Noodle Salad Recipe

Cold Noodle Salad  Recipe - 6 servings


3 cups Chicken Stock

8-ounce package buck-wheat (soba) noodles

3/4 pound snow peas

6 carrots, thinly sliced on the diagonal

1 head Chinese cabbage, shredded

6 1/2 ounce can whole water chestnuts

Szechuan Vinaigrette


In bottom of a double boiler, bring stock to a boil. Add noodles, cook 5-6 minutes, or until noodles are tender. Remove noodles from broth to a colander, using salad tongs so that the broth remains in the double boiler. Rinse noodles, set aside. Bring broth back to boiling. Snap ends from snow peas. In a covered vegetable steamer basket over boiling broth, steam snow peas and carrots 1-2 minutes, or just until color begins to deepen, plunge into ice water. Drain snow peas and carrots, and chill with noodles. Arrange shredded cabbage over salad plates. Top with noodles. Mound snow peas, carrots and water chestnuts in sections over noodles. Serve with dressing.

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