Author Notes
A light noodle salad with julienne vegetables and ham in a cooling tangy sweet dressing. Perfect for summer appetizer, potluck, and picnics. —LilyMila
Ingredients
- Dressing for the noodles
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4 tablespoons
water
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3 tablespoons
light soy sauce
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1 tablespoon
sugar
-
3 tablespoons
cider vinegar
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2 tablespoons
sesame oil
-
1
ripe kiwi
-
1 teaspoon
chili paste
-
2 tablespoons
chopped scallions
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2 tablespoons
chopped cilantro
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1 tablespoon
fish sauce
- Noodles
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3 cups
boiled noodles (can use any that you like, soba, rice noodles, mung bean noodles, etc)
-
0.5 cups
julienned romaine
-
0.5 cups
julienned carrots
-
0.5 cups
julienned egg (beat 2 eggs, pour into an hot oiled none stick pan. Remove from the pan when the egg is set and julienne the cooked egg)
-
0.5 cups
julienned ham
Directions
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Mix the ingredients in the dressing in a food processor until blended, but not smooth. Pour into a bowl and set aside.
-
Assemble the ingredients for the noodles. Place 3 cups of noodles on the bottom of a large serving dish. Layer the romaines, carrots, eggs, and hams on top of the noodles. Pour the dressing on top of the assembled noodles when ready to serve. Lightly mix and serve.
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