Recipe(tried): Ichiban Noodle Salad, sliced ham, and tomatoes

Ichiban Noodle Salad, sliced ham, and tomatoes, for a lazy summer day! That's what we had for dinner, even the ham was already sliced! For the tomatoes, I used salt, pepper, and a sprinkle of balsamic vinegar. Now, for the real food...I had this salad at a friend's impromptu party a few weeks ago, and begged for the recipe. She was off and gone to Ontario, as was I, though not for as long, so I only just got the recipe.

Ohmygosh, I can hardly believe my rugrats are back at school next week! We have been so busy camping, but tomorrow we are having our woodstove cleaned, so we are definitely heading into winter. Today it is 27C, which is, heck, I don't know, but it is HOT! Somewhere in the 80's F, I think!

Anyhow, hope everyone is well and enjoying the summer, as we are here!

Oriental Salad:
serves 4

1 small sui choy cabbage, chopped
several green onions, chopped
toss 'em together

1/4 cup sesame seeds
1/4 cup almonds (slivered or sliced)
1 package Iciban soup (original flavour), with noodles broken apart

Saute seeds, noodles and almonds in a little butter until brown. Let cool.

Toss with cabbage and green onions.

Dressing:

1 tsp soya sauce
1/4 cup sugar
1/4 cup vinegar
1/2 cup oil
flavour packet from soup

Mix together, toss with dressing just before serving.

I didn't use all the dressing, maybe 2/3.

It's much better fresh, so in fact I halved the recipe my friend gave me, and it fed the four of us, and we all had seconds.

Bon appetit!

Carolyn!