Asian Noodle Salad

Instructions

Bring a large pot of salted water to a boil. Add noodles and cook, stirring once or twice, for 4 minutes, or until al dente. Drain and rinse with cold water to stop the cooking. Set aside.

Heat oil in a wok or large skillet over medium-high heat. Add mushrooms and cook, stirring frequently, for 5 minutes. Add garlic, leek, and ginger and cook, stirring frequently, for 5 minutes, or until leek is soft and mushrooms give up their juices.

Add carrot, soy sauce, and sesame oil and cook, stirring frequently, for 3 minutes, or until carrot is crisp-tender. Add bok choy and cook, tossing with a slotted spoon, for 1 to 2 minutes, until slightly wilted.

To Serve

I prefer to add the noodles to the pan with the carrots in step 3 and heat through. Or you can divide the noodles among four plates and spoon the vegetable mixture over them. Garnish each bowl with 2 tablespoons sesame seeds (if using). Drizzle each bowl with 2 tablespoons peanut sauce (if using) or pass the sauce separately.

You’ve Got Options

Shiitake mushrooms contain powerful healing constituents, but if they are not available, use cremini or another variety.

Leeks are awesome in this salad, but if all you have are onions, use one instead. If you happen to have both leeks and onions, use both. One cup chopped shallots can also be swapped for leeks or onions in this recipe.

Ginger is an essential flavor in Asian recipes and fresh is usually best, but chopped candied ginger may be used in place of fresh.

Hot sauce, such as Tabasco, or sriracha may be added by the drop for a spicy-hot zing, or use 1 teaspoon finely chopped fresh chile pepper or chipotle pepper (from a jar of chipotle peppers in adobo sauce).

Swap 2 cups baby or torn fresh spinach for the bok choy.

Makes 4 Servings

Ingredients

• 6 ounces rice noodles

• 2 tablespoons extra-virgin avocado oil

• 1½ cups sliced shiitake mushrooms (see options)

• 3 cloves garlic, thinly sliced

• 1 leek, white and green parts, trimmed and chopped (see options)

• 2 teaspoons grated fresh ginger (see options)

• 1 small carrot, shredded

• 2 tablespoons soy sauce or tamari

• 2 teaspoons toasted sesame oil

• 1 head bok choy, sliced (see options)

Garnish (optional)

• ½ cup sesame seeds

• ½ cup peanut sauce

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.