Radish and sesame soy noodle salad

Simple and satisfying vegetarian liang-mein, or cold noodle salad.

Radish and sesame soy noodle salad
Chinese Food Made Easy © CHING-HE HUANG 2008

This dish tastes even better when all the vegetables and noodles are kept chilled before serving. This is a great dish to make ahead, especially for a large party.

According to tradition, eating long noodles during Chinese New Year will bring longevity in the coming year. Pair that with vegetables, which symbolize health (and good luck from red radishes), and you’ve got a dish that brings all kinds of good fortune!

Radish and sesame soy noodle salad

7 ounces cooked whole-wheat noodles
7 ounces radishes, trimmed and quartered
1/2 long english cucumber, seeded and diced
3 tbsp light soy sauce
3 tbsp sesame oil
3 tbsp black rice vinegar, (or balsamic vinegar)
2 tbsp toasted black sesame seeds
fresh cilantro, (for garnish)

Chill prepared noodles, radishes and cucumber in the fridge for at least 1 hour.

In a separate bowl, combine remaining ingredients, except sesame seeds and cilantro, for the dressing.

To serve, place the noodles in a large dish, layer with radish and cucumber, and scatter with sesame seeds.

Spoon dressing over the dish. Garnish with coriander and serve immediately.

Serves 2-3
Prep Time:
10 minutes