i really liked the dressing for this salad...the beef broth makes it lighter than most asian salads, plus there is no sesame oil. i couldn't find the noodles specified, so i substituted with a hot water-cooking style ramen.
Asian Pasta Salad
portland Posted: 05/20/10
Darienne Posted: 11/08/09
I loved this salad. I used sesame oil instead of canola oil. I also let it sit for 30 minutes so the favors would blend. I thought it was a refreshing change of pace for a salad and was pleased it was much lighter than the usual ramen noodle salad. I will definitely make this again.
Patty46 Posted: 04/21/10
Wonderful if revised. As the gals above mention. Replace white vinegar with Rice Wine Vinegar (my favorite vinegar). Replace sugar with Honey, beef broth (no) chicken broth (yes), sesame oil & an avocado lemon oil(from Pacific Culinary) intead of canola (YUK), plus a splash tempura dipping sauce instead of the salt. A few raisen are nice too. the cabbage is a must.
nycook7 Posted: 05/17/11
The sauce was OK but there wasn't enough of it. The noodles were rubbery & gummy and probably should have been cooked first. Toasting them and the seeds/nuts did not enhance flavor at all. Will not make again. Blech.
miraoli Posted: 07/24/13
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