Ichiban Noodle Salad Recipes

Steps:

• Mix the first 5 ingredients together, add both noodles just before dressing and serving to keep the noodles crisp.

Steps:

• Stir together soy sauce, vinegar, oil, red pepper flakes, garlic, and ginger.
• Cook linguine in a large pot of boiling salted water until just tender, then drain in a colander and rinse under cold water until cool.
• Toss with dressing, carrot, scallions, red pepper, green pepper and sesame seeds in a large bowl.
• Cooks' note: Toast seeds in a dry heavy skillet over moderate heat, stirring until fragrant and a shade or two darker or toast in a shallow baking pan in a oven, 5 to 10 minutes.
• Do the night before to allow the salad to marinate.
• Store in a plastic container in the fridge and shake it occasionally to coat the entire salad.
• Some of the measurements should be adjusted to taste if you double or triple it (i.e., those who don't like the salty taste of soy sauce should decrease it).
• This is awesome and it is a real party and/or BBQ hit.

Steps:

• Mix first 8 ingredients together and toss in a large bowl.
• Combine last six ingredients for the dressing and pour over top salad before serving.

Steps:

• Mix cabbage, onions, green pepper, celery and broken noodles in a bowl.
• In a small bowl, mix the oil, sugar, vinegar and the spice packet from the noodles.
• Add dressing to the salad and toss well.
• Let stand 5 to 6 hours, or overnight, in fridge.
• Just prior to serving add slivered almonds and sunflower seeds and toss well.

Steps:

• Put first 7 ingredients into large bowl. Toss.
• Asian Dressing: Empty seasoning packet into jar with tight-fitting lid. Add next 6 ingredients. Shake well. Makes about 3/4 cup dressing. Drizzle over salad. Toss well.
• Just before serving, break up instant noodles. Scatter over top. Sprinkle with chow mein noodles.