Recipe from NYTimes: The recipe is very simple with a no-cook sauce. All the ingredients are mixed into a sauce and then tossed with the cooked noodles. You can add more vegetables if you like. Next time I make this dish I’ll probably add some baked tofu or edamame or fried egg to make it a complete meal. I made all the 3 dishes (Cucumber Salad and Tofu Skin Noodles) for this week’s theme on one day. It was a delicious and filling Chinese meal. But the good thing was, everything was done in less than 40 minutes. So it’s a quick and easy meal to make too.
