Cold Szechuan Noodles and Shredded Vegetables

Szechuan cuisine is known for its bold and spicy flavors, and this dish is a refreshing take on traditional Szechuan noodles.

This is vegan and high protein recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Cold Szechuan Noodles and Shredded Vegetables

Cooking Method: Boiling, Stir-frying Cuisine: Chinese Courses: Lunch, Main Dish, Noodles Recipe Keys: High Protein Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 10 min Rest Time 30 min Total Time 1 hr

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 8 ounce Szechuan Noodles
• 1 cup Carrots
• 1 cup Cucumber
• 1 cup Red Bell Pepper
• 1 cup Green Onions
• 2 teaspoon Sesame Seeds
• 2 tablespoon Soy Sauce
• 2 tablespoon Rice Vinegar
• 1 tablespoon Sesame Oil
• 2 clove Garlic
• 1 teaspoon Ginger
• 1 teaspoon Chili Oil
• 1 teaspoon Salt
• 1 teaspoon Sugar

Instructions

1. Cook the Szechuan noodles according to the package instructions. Drain and rinse with cold water.
2. Julienne the carrots, cucumber, red bell pepper, and green onions.
3. In a small bowl, mix together soy sauce, rice vinegar, sesame oil, minced garlic, minced ginger, chili oil, salt, and sugar.
4. In a large mixing bowl, combine the cooked noodles, shredded vegetables, and the sauce mixture. Toss well to coat.
5. Let the dish rest in the refrigerator for at least 30 minutes to allow the flavors to meld.
6. Serve the Cold Szechuan Noodles and Shredded Vegetables chilled, garnished with sesame seeds.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 60g20%

Sugars 8g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.