Vegetarian Cold Pasta Recipe

Vegetarian Cold Pasta picture


Difficulty LevelEasyHealth IndexHealthy++
Main Ingredient


For dressing
 Soy sauce2 Tablespoon
 Red wine vinegar2 Tablespoon
 Vegetable oil2 Tablespoon
 Sesame oil1 Tablespoon
 Sugar1⁄2 Teaspoon
 Chili oil1⁄2 Teaspoon
 White pepper1⁄4 Teaspoon
 Egg noodles1 Pound (1 Package, Fresh Ones)
 Stalk celery1 , cut into matchstick pieces
 Carrot1 , cut into matchstick pieces
 Green onions with tops2 , cut into 2 inch slivers
 Pickled cabbage1⁄4 Cup (4 tbs) (Red In Snow)
 Shredded sichuan preserved vegetables2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2263 Calories from Fat 592

% Daily Value*

Total Fat 68 g105%

Saturated Fat 12 g59.8%

Trans Fat 0.3 g

Cholesterol 381 mg127%

Sodium 2366.3 mg98.6%

Total Carbohydrates 343 g114.4%

Dietary Fiber 19.8 g79.3%

Sugars 18.5 g

Protein 68 g136.8%

Vitamin A 219% Vitamin C 40.6%

Calcium 26.3% Iron 61%

*Based on a 2000 Calorie diet


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.
Drain well.
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.
Toss well.