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