Cold Noodle Salad with Pepperoni


2 green onions, ends trimmed
About 1/4 pound thinly sliced pepperoni
6 ounces dried thin noodles
Seasoning sauce  (recipe follows)
Fresh cilantro sprigs

Cut onions into 3-inch section; cut lengthwise into very thin strips.   Put in a small bowl and cover with cold water.   Cover and chill until strands curl, at least 15 minutes or up to 1 day.

In an 8- to 10-inch frying pan over medium-high heat, stir pepperoni often just until meat begins to crisp.   Drain on towels.

Bring 2 quarts water to a boil in a 3- to 4-quart pan on high heat.   Add noodles and cook, uncovered, stirring occasionally, until tender-firm to bite, 8 to 12 minutes.&nbsdp; Drain noodles; immerse in cold water until cool.  Drain and mix noodles with seasoning sauce; pour onto a large platter.  Drain onions and scatter over noodles, then add pepperoni and cilantro sprigs.   Serves 3 or 4

Seasoning sauce.
In a bowl, stir together 2 tablespoons each seasoned rice vinegar  (or 2 tablespoons rice vinegar and 2 teaspoons sugar),  minced fresh ginger, and minced cilantro; 1 tablespoon each lemon juice and mirin  (sweet rice wine)  or dry sherry; 2 teaspoons Oriental sesame oil; 1 1/2 teaspoons soy sauce ; and 1 teaspoon sugar.

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