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Japanese Noodle Salad
This recipe was served to me by Hawaiian friends when I visited there many years ago. It has become one of my all-time favorites. It is another make a day before recipe so is an easy addition to a dinner party or buffet. It is also a great pot luck dish. Even though there are a few steps it is easy to make. I am always asked for this recipe. You can leave the ham out if you want a vegetarian dish, but I love it with the ham. You will need to make this in a very large bowl, as the tossing becomes messy.
Noodle Dressing (make this first)
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 to 2 teaspoons sesame oil
Whisk these 3 ingredients together before tossing with noodles
8 ounces spaghetti or thin spaghetti broken in half and cooked al dente. (Don't over cook the noodles!) Drain and rinse the pasta with cold water, drain again, and put in a large bowl. Toss with above dressing immediately so the noodles do not become gummy or stick together.
Add the following vegetables to top of noodle, but don't mix with noodles:
2 cups thinly slice or shredded iceberg lettuce
7 or 8 green onions chopped
1 large size peeled English cucumber sliced thinly or a deseeded , peeled regular cucumber
A combination of red , yellow or orange peppers thinly sliced (about the equivalent of one large pepper)
8 or 9 red radishes thinly sliced
2 to 3 medium carrots thinly sliced
8 ounces cooked (non sweet variety) sliced, deli ham , julienned sliced into thin strips (optional)
(The amount of vegetables and what you use can very according to your preference. Just don't use any soft vegetables like tomatoes. I like to have lots of bright color in this salad. )
Cover the noodles that have been topped with the vegetables with saran wrap and refrigerate overnight.
Dressing:
1/2 cup soy sauce
1/4 cup white vinegar
3 tablespoons vegetable oil
1 teaspoon sesame oil
2 teaspoons sugar
Just before serving, pour dressing over salad and toss noodles and vegetables together throughly. If it seems like there is too much dressing pour a little bit off. Place salad in a decorative salad bowl.
This makes 6 servings as an entree or 10 servings as a side dish.