Monthly Archives: August 2015

Ulander Pang’s Chinese Pasta Salad

Evelyn Chan shares the delicious Chinese Pasta Salad recipe she brought to the November 2012 general meeting.

Ulander Pang’s Chinese Pasta Salad
(Serves 10-12)

Pasta Sauce
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.

Savory pretzels

Were you trying to figure out the flavors for the Savory Pretzels at the January 2014 meeting?  The recipe below will let you know how accurate your taste buds were.

This recipe is shared by Emma Hom who first sampled these pretzels at a restaurant in Honolulu. She later found the recipe in a Hawaiian cookbook she brought back.  Enjoy!


Savory Pretzels
(Yield: About 2-1/2 quarts)

3-4 packages (10 oz each) pretzels
1 cup melted butter
1 package Ranch Dressing dry mix
2 tablespoons garlic powder
1/3 cup Furikake (rice seasoning)
3 tablespoons dill, optional

Place pretzels in a re-sealable 2-gallon plastic bag. Add butter and seal bag; shake until evenly coated.  Mix together Ranch Dressing mix, garlic powder, and Furikake in a bowl.  Add mixture to the bag; toss to coat pretzels evenly. Transfer to a cookie sheet to air-dry for about an hour.  Store in airtight containers.