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Vegetarian Cold Pasta

Gadget.Cook's picture
Ingredients
For dressing
  Soy sauce 2 Tablespoon
  Red wine vinegar 2 Tablespoon
  Vegetable oil 2 Tablespoon
  Sesame oil 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Chili oil 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Egg noodles 1 Pound (1 Package, Fresh Ones)
  Stalk celery 1 , cut into matchstick pieces
  Carrot 1 , cut into matchstick pieces
  Green onions with tops 2 , cut into 2 inch slivers
  Pickled cabbage 1⁄4 Cup (4 tbs) (Red In Snow)
  Shredded sichuan preserved vegetables 2 Tablespoon
Directions

Combine dressing ingredients in a small bowl and set aside.
In a large pot of boiling water, cook noodles according to package instructions until tender but firm to the bite.
Drain well.
Transfer noodles to a large serving bowl.
Top with celery, carrot, green onions, red-in-snow, and preserved vegetables.
Whisk dressing ingredients to recombine and pour over pasta and vegetables.
Toss well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Noodle
Ingredient: 
Pasta
Interest: 
Healthy

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4.303125
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2263 Calories from Fat 592

% Daily Value*

Total Fat 68 g105%

Saturated Fat 12 g59.8%

Trans Fat 0.3 g

Cholesterol 381 mg127%

Sodium 2366.3 mg98.6%

Total Carbohydrates 343 g114.4%

Dietary Fiber 19.8 g79.3%

Sugars 18.5 g

Protein 68 g136.8%

Vitamin A 219% Vitamin C 40.6%

Calcium 26.3% Iron 61%

*Based on a 2000 Calorie diet

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Vegetarian Cold Pasta Recipe