Vegetarian Cold Pasta
|Soy sauce||2 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Sesame oil||1 Tablespoon|
|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|
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.
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.