Evelyn Chan shares the delicious Chinese Pasta Salad recipe she brought to the November 2012 general meeting.
Ulander Pang’s Chinese Pasta Salad
4 Tbls. vinegar
4 Tbls. sesame oil
4 Tbls. sugar
1⁄2 cup salad oil
1⁄2 Tsp. salt
1⁄2 cup soy sauce
1⁄2 Tsp. garlic powder
1⁄2 cup oyster sauce
1⁄4 Tsp pepper
4 Tsp. French’s prepared mustard
1 lb. On Lee Chinese egg-flavored thin dried noodles (or your favorite brand)
1⁄2 medium cabbage – shredded
1 bundle green onions – sliced, including white part
1⁄2 bundle cilantro – sliced, including stems
1⁄2 pound ham OR Chinese BBQ pork, sliced julienned
● Soak dried noodles in water to soften & separate. Place in boiling water for 1-2 minutes and remove to strainer and run under cold water. Refrigerate overnight.
● Shred cabbage & marinate overnight in apple cider vinegar and sugar to enhance flavor.
● Mix all ingredients for pasta sauce. Pour over noodles and allow to marinate for a few minutes. Mix in green onions, cilantro, shredded marinated cabbage (drain vinegar), and about 3⁄4 of the julienned meat.
● Top with remaining meat and allow salad to sit at room temperature before serving to develop flavors.