Yin Yang Noodle Salad

Yield: 10 individual portions

 

5 lb. * Wing Hing Egg Noodles, cooked

3 cups Julienne Carrot

3 cups Julienne Cucumber

4 cups Bell Pepper Strips

3 cups Blanched Asparagus

1 ½ cups Cilantro leaves

1 cup Chopped scallions

3 cups Sesame-soy Ginger Salad Dressing

2 ½ cups Wing Hing Crispy Noodles

1 Tbsp. Toasted black and white sesame seeds

 

*Alternative:

Wing Hing Small or Medium Noodles in place of Egg Noodles

Wing Hing Wonton Strips or Chow Mein Noodles in place of Crispy Noodles

 

1. Toss Wing Hing Noodles, vegetables, cilantro, scallions and dressing together. The salad should be a bit heavy with dressing. This is the salad base. 2. At Service: For each order, toss about 8 oz. of noodles salad with ½ cup of Wing Hing Crispy Noodles. Add more dressing if needed. Garnish with reamaining Crispy Noodles and sesame seeds.

 

Serving Suggestions:

Crispy Noodles may be layered on top of the noodle salad as an alternative to tossing. Serve noodle salad on a bed of greens.