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.

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