Asian Pasta Salad

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.

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.

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.

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.