Asian · chilled
Soy Noodle Salad
Delicate bean curd noodles tossed with crisp vegetables in a bright garlic-sesame vinaigrette, served chilled.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 6
Soy noodles (bean curd strips) can be found in the refrigerated section of Asian grocery stores.
- Bring a saucepan of water to a boil, then drop in the soy noodles to blanch for 30-40 seconds. Drain and rinse under cool water, then set aside.
- Add the noodles to a mixing bowl with the shredded carrots and celery strips.
- Whisk together garlic, sesame oil, rice vinegar, tamari, salt, and sugar in a small bowl.
- Pour the sauce into the mixing bowl and use your hands to toss until the ingredients are evenly coated. Adjust seasoning with salt to taste. Chill for 30 minutes before serving.