This noodle salad is deliciously satisfying, and it's chilled! Plus, if you make it the night before, it's a wonderful lunch, or dinner the following night. I usually make this an hour or two ahead and I'm always pleased with the results.
P.S. I cheat on this bad boy and use bottled sauce, but you can certainly use your own sesame vinaigrette recipe if you have one. Go on with your bad self!
- 12 oz. lo mein noodles, cooked al dente
- 3 cups diced lettuce of your choice
- 1 cup shredded carrots
- 1.5 cups diced cabbage
- 2 stalks celery, sliced thin
- 2 green onions, sliced thin
- 2 Tbs. toasted sesame seeds
- 1/3 cup Asian Sesame Dressing (This time, I used Bolthouse)
Cook the lo mein noodles to al dente then rinse immediately in cold water to chill. Combine the noodles with the rest of the ingredients and toss until well combined. Allow to chill for 1 hour minimum.
Next time, forget everything you just did. Substitute any noodle that strikes your fancy (I've used buckwheat noodles, soba noodles, angel hair, linguine), any asian style veggies you have on hand, add a protein if you want (tonight's version had chickpeas; tofu would rock as well), add more sauce, less sauce, spice it up with some Sriracha. Every time you eat it, make it differently. Use the above proportions as a guide!