Hoisin-Flavored Cold Asian Noodles with Crisp Vegetables

• 2 tablespoons reduced-sodium soy sauce, or to taste
• 3 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 2 tablespoons light olive oil
• 1 teaspoon dark sesame oil
• 8 ounces Chinese wheat noodles, udon noodles, or soba
• 3 stalks bok choy, sliced on the diagonal
• One 15-ounce can baby corn, drained, a little liquid reserved
• 8 baby carrots, quartered lengthwise
• 4 to 6 ounces snow peas or snap peas
• 2 to 3 scallions, green parts only, thinly sliced
• 1/4 cup minced fresh cilantro, or more to taste, optional
• 1/3 cup chopped toasted cashews

1. Combine the dressing ingredients in a small bowl and stir together.
2. Set aside.
3. Cook the noodles in plenty of rapidly simmering water until al dente.
4. Drain and rinse under cool water, then drain well again.
5. Meanwhile, combine the remaining ingredients in a large serving bowl.
6. Add the cooked noodles and dressing, and toss well.
7. If the mixture needs a bit more moisture, drizzle in a small amount of the reserved liquid from the baby corn.
8. Cover and refrigerate until needed, or serve at once.
9. Two good companion dishes for extra protein are Cornmeal-Crusted Seitan (page 63) and Tempeh Fries with Horseradish or Wasabi-Dill Mayonnaise (page 78).
10. Add cherry tomatoes or sliced tomatoes to the plate.
11. For a light meal, serve this salad with Sauteed Tofu (page 62) and steamed broccoli.
12. Calories: 389
13. Total Fat: 15g
14. Protein: 12g
15. Carbohydrates: 53g
16. Fiber: 7g
17. Sodium: 710mg

soy sauce, rice vinegar, hoisin sauce, light olive oil, dark sesame oil, chinese wheat noodles, choy, baby corn, carrots, snow peas, scallions, fresh cilantro, cashews

Taken from www.epicurious.com/recipes/food/views/hoisin-flavored-cold-asian-noodles-with-crisp-vegetables-390530 (may not work)