Crunchy Noodle Salad Award Winning Recipes

CRUNCHY NOODLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
• Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
• For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
• Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

CRUNCHY NOODLE SALAD

Steps:

• Remove heavy, thick veins from cabbage.
• Shred cabbage and combine with scallions.
• Break noodles, discarding flavor packages.
• melt butter in medium frying pan.
• Add noodles, almonds and Sesame seeds.
• Brown mixture, stirring occasionally.
• Mix all ingredients for salad dressing.
• Add dressing just before serving.
• DO NOT mix with cabbage until you are ready to serve.

CRUNCHY NOODLE SALAD

Steps:

• Shred the cabbage finely& wash well; drain.
• In a salad bowl toss cabbage, green onions, and almonds or pineniuts.
• Whisk together the dressing ingredients, so the sugar is dissolved.
• Add the dressing to the salad and mix well.
• Just before serving add the noddles and toss thoroughly.
• *Includeshredded cooked chicken as a delicous alternative.