Asian Noodle Salad

I’m on a salad roll. This one is from my time working at the Clinic. We would have the best potlucks and that’s where I got some of my favorite recipes. This recipe tastes excellent both cold and at room temperature, travels well, and is a hit anywhere I bring it. It also tastes fabulous left over, so when I go overboard and bring more food than we can finish (the best kind of picnic problem), I’m happy to keep the leftovers for lunch the next few days.

Kids will try it because it looks like buttered noodles. I say nothing until they’ve had a chance to discern the difference.

In a mason jar, mix 1 cup vegetable oil

1/2 cup sugar

1 teaspoon sesame oil

2 Tablespoons Soy Sauce

1/2 teaspoon dried mustard

ground pepper to taste

Shake frequently for 24 hours or so.

Cook to al dente 8 ounces spaghetti.

Slice cherry tomatoes and pea pods. Top with green onions and sesame seeds.

*****from the Recipe Box:

I’m sort of a lazy butt and I’m more than happy to use a good Asian bottled dressing.

Feel free to add julienned veggies in here as well. The colors make the salad pop.

This also tastes good with protein like shrimp and chicken.

and remember: If you’re happy and you know it clap your hands.

Big kiss, Lynn

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