Asian Noodle Salad
This salad has been our Family and friends favorite for 20+ years. I have tasted many varieties in Restaurants,salad Bars etc-but this recipe has become the most popular.
I first tasted this Salad, in a Pot Luck party. A friend brought it. She called it Sumi salad. Then I was told it is called Fumi salad. What ever it is called, everyone really liked it so we asked her for the recipe.
We have still kept the same basic ingredients, but added jalapeno, Cilantro, thinly sliced colorful sweet peppers etc.
I use peanuts and Almond slices. Peanuts to be added to oil first.
This salad has been a “Hit” every where I have taken it- To parties in India, Canada and to other potluck lunches in The USA.
This is an excellent Lunch item and you can make a LOTor make just enough for four.
This recipe calls for four good size servings. You can double it or triple it.
Once you know the basic items and know what taste you want to create, you can alter per your taste or make enough for a large group. This dish is also great salad dish, specially for agroup.
I rally like it because it can be made ahead of time and keeps good for three days- or more-in the fridge. Actually it tastes better if done a few hours ahead for the ingredients blend in. If you make fresh, noodles will be crunchy-make ahead softens the Noodles. I use packet noodle soup- not in cups . Thes noodle soups are available in many varieties-use the one of your choice. Make sure not to use the spices that come with the noodles.
This recipe calls for a PKT of Cole Slaw mix but you can use fresh shredded Cabbage, about 3 cups, and, Red /Purple Cabbage about 1/2 cup plus shredded carrots about 1/2 cup instead of ready pak. .
I use Rice Vinegar-but Balsamic Vinegar works just as good. I have used Raw sugar in this recipe. To give alittle spice and flavour, I used 2 Tebla spoons of Teriyaki sauce. It is up to you. If you use Teriyaki sauce, do not use sugar.
The key is to freshen it with just a little oil, mix and garnish, before serving.
Asian Noodle Salad
Put the Cole Slaw mix in a Mixing bowl.
Crush the Noodles gently while still in unopened packet-with rolling pin. and add noodles to the mix-not the spices.
Heat the Oil - medium heat, in a small pot, add almonds-turn off heat when the almonds start changing to pink color, then add the sessame seeds-they will turn pinkish. Add the jalapeno peppers-let it sizzle for just afew seconds-only if you want it very hot-taste.
Aadd Vinegar, salt, teriyaki sauce, black pepper and Soy sauce to the mixture in the Bowl.
Now add the hot oil with Almonds and Sesame seeds to the mixture, add Cilantro and sesame Oil.
Mix gently and transfer in to serving bowl. You can keep it Sealed/Covered until Serving time to preserve moisture.