Recipe: Long Noodle Salad (using linguine, cucumber, carrot and shrimp)

LONG NOODLE SALAD

1 pound uncooked linguine or angel hair pasta
1/3 cup canola oil or other flavorless cooking oil
1/3 cup rice vinegar
3 tablespoons soy sauce
3 tablespoons sweet chili-garlic sauce
1 tablespoon sesame oil
1 tablespoon granulated sugar
3 green onions, cut into thin strips 3-inches long
1 long hothouse cucumber, washed and cut into long, thin
julienne
2 medium carrots, washed, peeled and cut into long, thin
julienne
1 cup small cooked shrimp

Cook pasta according to package directions. Drain well and pour into a large bowl.

Combine cooking oil, vinegar, soy sauce, sesame oil and sugar in a bowl. Pour half of dressing over pasta, and toss gently to coat evenly.

Place on a serving platter and top with vegetables and shrimp, and drizzle with the remaining dressing. Cover and refrigerate until ready to serve. Toss before serving.

ABOUT THE RECIPE:
"Like many dishes served in Hawaii, this one has an Asian influence, and is delicious served alongside Kalua Pork and other luau dishes. In Chicken Long Rice, the rice is actually long, fine rice noodles, which can be hard to find in mainland supermarkets. Linguine or angel hair pasta stand in here, and are tossed with a flavorful dressing of rice vinegar, soy sauce, sweet chili-garlic sauce, sesame oil and sugar.

The noodles are topped with long, thin strips of cucumber and carrot, along with slivers of green onion and small cooked salad shrimp. The presentation is beautiful when the sauced noodles are topped with the vegetables and shrimp, but do give the ingredients a toss before serving so that you get a taste of all of the ingredients in each bite. During the hot summer months, the dish would be a welcome cool entree salad."

Makes 8 to 10 servings
Source: Viking Range