Barbaras Chinese Noodle Salad Recipes

ORCHID'S TANGY COOL NOODLES

Steps:

• Cook noodles in boiling water for 2 to 3 minutes.
• Drain immediately in a colander and chill thoroughly under cold running water.
• Shake off excess water, then return the noodles to a clean dry bowl.
• Blend the seasonings in a small bowl.
• Pour the sauce evenly over the noodles, using a handful of noodles to wipe the bowl clean so you don't lose any of the sugar.
• Toss gently with your hands to separate the noodles and distribute the sauce, then add the green onions and toss again to mix.
• NOTES:.
• Remember that the chili will grow more pronounced within a few hours, so err on the cautious side if you are not eating the noodles immediately.
• For best flavor, cover and put aside for several hours at room temperature or store overnight in the refrigerator.
• Toss before eating to redistribute the seasonings.
• Garnish with green onion slices.
• These last 4 to 5 days, sealed airtight and refrigerated. Flavor peaks in spiciness on the second day.

CHINESE NOODLE SALAD

Steps:

• Combine salad ingredients in a large bowl and mix well.
• Combine dressing ingredients in a jar and mix well (can be stored in fridge).
• Immediately before serving pour dressing over salad and mix well.

BARBARA TROPP'S CHINESE CHICKEN SALAD

Steps:

• Whisk sugar, vinegar, mustard and ginger together. Whisk in oils, and season to taste with salt, pepper and more sugar and vinegar if needed. (Dressing should have a nice balance of sweet and tart.).
• In a large bowl toss lettuce with a few tablespoons of dressing until lightly dressed. Arrange around sides of a large serving bowl or platter.
• Toss chicken, celery, peppers and cilantro in a bowl with dressing until well coated. Arrange in center of serving bowl, and sprinkle with pine nuts and cilantro.