Meatless Monday: Radish and Sesame Soy Noodles

Make healthy radish-soy noodles for Meatless Monday.
By: Mallory Stuchin

Meatless Monday is a global movement, a way of lifeEating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

While slow cookers may seem like the only option for getting a good meal on the table by dinnertime, there is another, equally outstanding, route. And it's silly simple: Just make your meal ahead.

Chinese food expert Ching-He Huang's boldly flavored Radish and Sesame Noodles are meant to be served chilled. In fact, Huang even specifies that the noodles' flavors will be better the day after they're made. Prep these the night before (or morning of) the day you plan on enjoying them, then simply come home to dinner.

3 tablespoons light soy sauce

3 tablespoons black rice vinegar (recommended: Chinkiang) or balsamic vinegar

3 tablespoons toasted sesame oil

7 ounces cooked whole wheat noodles or cooked brown rice, drizzled with groundnut oil

7 ounces red radish, washed and quartered
1/2 cucumber, halved lengthwise, seeded and diced
1 small handful black sesame or toasted sesame seeds
Fresh cilantro sprigs, for garnish
1 medium red chile, seeded and finely chopped
3 tablespoons light soy sauce
3 tablespoons black rice vinegar (recommended) or balsamic vinegar
2 tablespoons toasted sesame oil
1 teaspoon thinly sliced strips fresh ginger, cut 5-inches in length
Fresh cilantro sprigs, chopped, as needed
3 tablespoon fiery chile sauce
3 tablespoon light soy sauce
For the dressing:

Combine the soy sauce, rice vinegar and sesame oil in a bowl.

For the salad:

Prepare the noodles, radishes, and cucumber, and chill them in the refrigerator for at least 1 hour.

To serve, add the noodles to a large dish, layer them with some radish and cucumber pieces and scatter over the black sesame seeds. Spoon the dressing over the dish, garnish with some fresh cilantro sprigs and serve immediately at the table to share. You could also dish up individual portions.

Try two other dressings to enhance this dish.

Combine the chiles, soy sauce, rice vinegar, sesame oil, ginger, and chopped cilantro in a small bowl.

Combine the hot chile sauce and soy sauce in a small bowl.

Keep Reading

Next Up

Meatless Monday: Sesame Eggplant With Tofu

Vegetarians don't survive solely on tofu, but when we do eat it, it's flavorful, delicious and not at all boring.

Meatless Monday: Fried Rice with Asparagus, Corn and Mushrooms

You don’t need a recipe for fried rice--you can throw in just about anything. But Ching’s recipe for Egg, Baby Asparagus, Corn and Shimeji Mushroom Fried Rice takes the classic takeout dish to another level.

25 Ways to Use Soy Sauce

Skip your standard takeout this week and learn how to use soy sauce on everything from hot and sour soup to tuna noodle casserole.


So Much Pretty Food Here