Ingredients and Weight:
- Shanghai noodles: 1 pound
- Bell pepper, yellow: 1 medium, diced
- Bell pepper, red: 1 medium, diced
- Carrot: 1 large, shredded
- Cabbage: 1 cup, shredded
- Green onions: 1/2 cup, chopped
- Sesame seeds: 1/4 cup
Dressing:
* Soy sauce: 1/4 cup
* Rice vinegar: 1/4 cup
* Sesame oil: 2 tablespoons
* Brown sugar: 2 tablespoons
* Minced garlic: 1 teaspoon
* Minced ginger: 1 teaspoon
Preparation Time:
Cooking Time:
- 10 minutes (noodle boiling)
Difficulty Level:
Preparation Method Steps:
- Cook the Shanghai noodles according to the package instructions.
- While the noodles are cooking, whisk together all the dressing ingredients in a small bowl.
- Drain the noodles and rinse with cold water.
- In a large bowl, combine the noodles, vegetables, and sesame seeds.
- Pour the dressing over the salad and toss to coat.
Nutritional Information:
- Calories: 320 per serving
- Carbohydrates: 50 grams
- Protein: 10 grams
- Fat: 10 grams
Dish Characteristics:
- Savory and flavorful
- Colorful and visually appealing
- Light and refreshing
User Comments:
- "This salad was a perfect summer meal. It was easy to make and had a great variety of flavors."
- "I love the sweet and tangy dressing on the Shanghai noodles."
- "This is a great salad for a potluck or barbecue."
Special Precautions and Tips:
- If you don't have Shanghai noodles, you can use any thin spaghetti noodles.
- Adjust the amount of dressing to your taste.
- Serve the salad immediately or refrigerate it for later.
