Ingredients
- 4 ounces somen noodles
- 1/2 red bell pepper
- 1/2 cup red cabbage
- 1/2 large seedless cucumber , (apprx 6inches in length)
- 1 large carrot, (peeled, 6 inches in length)
- 2 large scallions, , finely chopped
Asian Noodle Dressing
- 1/4 cup canola oil
- 2 cloves garlic, , finely minced
- 2 Tablespoons Mirin **
- 1 Tablespoons squeezable ginger
- 1 Tablespoon soy sauce
- 1/2 teaspoon sriracha
- 1 teaspoon sesame oil
- Optional juice from half of lime, cilantro and more scallions.
Instructions
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Start by prepping ingredients as this recipe moves very fast. Julian the vegetables into very thin pieces.
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Cook the noodles in a large pot or wok for 3 minutes (or according to directions on package). We want the noodles slightly underdone so they can fry up quickly with the vegetables.
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Strain the finished noodles from the pot and add the canola oil. Over medium-low heat add the vegetables and garlic to saute briefly. Only about 3 minutes.
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Combine all other sauce ingredients in a bowl and whisk.
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Add the noodles and sauce back to the pot and stir. Plate and top with scallions and other optional toppings. Serve warm or cold.
Notes
**If you cannot find mirin you can use plain sake. Or omit entirely if you would really like too.
