Asian-Style Ham Noodle Salad—What To Do With Ham Leftovers - cooking recipe

Ingredients

1 (12 ounce) package chow mein noodles (they look like spaghetti noodles)
2 cups cooked ham, thinly sliced
1/2 cup pineapple, thinly sliced (optional)
1 cup vegetables (thinly sliced carrots, cooked haricot verts green beans, mushrooms, asparagus cut in 1-inch pieces, )
3 cups salad greens
1 tablespoon ginger juice (grate fresh ginger, and then squeeze out the juice)
2 tablespoons soy sauce
3 tablespoons rice vinegar
1/3 cup vegetable oil
1 tablespoon sesame seeds

Preparation

Cook the chow mein noodles as directed, rinse in cold water to stop them from growing, and then drain and then set aside.
Julienne the ham--long, thin slices work well with the chow mein.
Add in veggies. Make sure if you are using crunchy veggies to cook first if necessary (green beans).
If you have pineapple on hand, julienne it, and add to the ham.
Toss ham-veggie mixture with Asian Restaurant Ginger-Soy salad dressing (recipe below, the last five ingredients from the list above), along with the noodles, and serve over a bed of fresh greens, such as spinach, romaine, endive, etc.
Asian Restaurant Ginger-Soy Salad Dressing-Grate enough fresh ginger root (a couple of tablespoons) to squeeze out 1 tablespoon of ginger juice. To the ginger juice add 2 tablespoons soy sauce, 3 tablespoons rice vinegar, and 1/3 cup of salad oil. If you have sesame seeds, toss in a tablespoon (especially love the toasted kind, called irigoma). Whisk and then serve. Remember how to make this dressing--it is to-die-for delicious with so many other salads, and is ridiculously easy to make.