Cold Noodle Salad Recipe | Vegetarian Times Skip to main content

Cold Noodle Salad

For this refreshing cold noodle salad, you can use udon or soba noodles with equally good results. Check labels on the kimchee (spicy pickled Korean vegetables) because some brands contain fish sauce or anchovies.

Ingredients: 

Ingredients: 

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8 oz. brown rice udon noodles or buckwheat soba noodles
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12 oz. seasoned baked tofu, cut into ¾-inch cubes
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2 large cucumbers, peeled, seeded and coarsely grated
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4 oz. mild kimchee, undrained
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2 Tbs. toasted sesame oil

Instructions: 

  1. Bring large pot of water to a boil. Add noodles, and cook according to package directions.
  2. Drain noodles, rinse under cold running water and drain again. Transfer to serving bowl. Add tofu, cucumbers, kimchee and sesame oil, and toss to mix. Refrigerate until chilled, about 1 hour. Mix well, and serve.

Nutrition Information: 

Calories: 
480
Protein: 
29 g
Total Fat: 
18 g
Saturated Fat: 
2 g
Carbohydrates: 
48 g
Cholesterol: 
mg
Sodium: 
560 mg
Fiber: 
6 g
Sugar: 
3 g
Yield: 
Serves 4