Shanghai Noodle Salad

Swap the ketchup for sambal or tomato paste to adjust the heat. Basically any tomato-based thing will do.

Ingredients

1 lb fresh thick Chinese wheat noodles

1/4 cup ketchup

3 1/2 tbsp toasted sesame oil

3 1/2 tbsp soy sauce

2 tbsp packed brown sugar

2 tsp kosher salt

1 1/2 tsp fresh lime juice

1/4 cup scallions, thinly sliced

2 carrots, peeled and shredded

1 small zucchini, cut into matchsticks

1 red bell pepper, cut into matchsticks

1 tbsp toasted sesame seeds

1 tsp crushed red pepper flakes

Preparation

1. Bring a large pot of generously salted water to a boil over high heat. Add the noodles and cook per package directions until tender, about 5 minutes. Drain and rinse under cold water until completely chilled. Drain well and set aside.

2. In a large bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, salt, and lime juice until the sugar has dissolved. Add the noodles, scallions, carrots, zucchini, bell pepper, sesame seeds, and red pepper flakes and toss gently to coat. Refrigerate for at least 2 hours before serving.

Notes

Inspired by Food Network.