Crunchy, Colorful Vegetable-Noodle Salad with Asian Aromas

Preparation info

  • Serves

    4 to 6

    as a main course
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

A tumble of eccentric textures and colors: curiously chewy charcoal-brown wood ears, magenta cabbage, crisp green cucumber, and soft pale noodles laced with sunny strands of egg pancake. The scents of Sichuan pepper, anise, and sesame oil are exotic, but not far-out. Although the preparation time is lengthy, the result is a complete one-dish meal that can be conveniently served warm, at room temperature, or chilled. If Chinese chilli sauce is lacking, add ΒΌ teaspoon chilli flakes to the pan as you finish toasting the spices.