I’ve made many recipes out of this book, but the one that has really been a staple at our table is this “salad”. We love it hot from the stove, and we love it cold the next day for lunch. It is light and healthy. I have reduced the amount of noodles and bumped up the veggies. Reduced-sodium soy sauce substitutes for regular soy sauce in an effort to cut the sodium.

This is not a very spicy recipe. There is a little heat from the chili oil and the crushed red pepper. Use less of these ingredients if you are at all concerned about the spice level. Use more if you want a little mouth-burn.