Oriental Noodle Salad

Colorful and crunchy, this salad is ideal for a party crowd. To make a main-dish salad, add cooked shrimp or chicken. You can easily substitute vegetables like snow peas, red pepper, canned bamboo shoots, canned chestnuts, canned baby corns etc. if you wish.

Oriental Noodle Salad
Ingredients:

Salad:
100 gm - Noodles or thin pasta
1 medium – size carrot, pared and cut into matchsticks
1 small head lettuce, trimmed, washed, dried and torn into bite size pieces
1 small Capsicum, cored, seeded and thinly sliced
½ cup sliced Celery
1 small Onion sliced
¼ cup Corn kennels

Dressing:
Soy sauce- 2 tbsp
Rice wine vinegar- 2 tbsp
Oriental Sesame oil- 11/2 tsp
Cilantro or Parsley, chopped - 1 tbsp
Ginger, finely chopped - 1 ½ tsp
Pepper powder- ¼ tsp
Chicken broth – ¼ cup
Mayonnaise- ¼ cup
Peanuts, chopped – 2 tbsp

Method:

1. Prepare Salad:
   Cook Noodles/Pasta according to package directions. Drain; rinse with cold water; drain well. Combine noodles/pasta, carrots, lettuce, capsicum, celery, onion and corn in large bowl.
2. Prepare Dressing:
   Stir together soy sauce, vinegar, sesame oil, cilantro and ginger in small bowl. Add dressing to pasta; toss well to combine. Refrigerate, covered, until serving. Whisk together chicken broth and mayonnaise in small bowl until smooth. Refrigerate, covered until serving.
3. To Serve:
   Toss salad with mayonnaise mixture. Garnish with peanuts.

Make-Ahead Tip: The salad and mayonnaise mixture can be prepared separately up to 2 days ahead and refrigerated, covered. Toss with the mayonnaise mixture just before serving.