Monday, May 20, 2013

What to Do with All That Leftover . . . Ham—Asian-style Ham Noodle Salad

Do you have pounds of leftover ham in your refrigerator that you don't know what to do with? Do you find you can't face another plate of, well, sliced ham? Here is an easy and fabulous trick to serve your loved ones leftover ham that has almost no hint of its former origin. You will win praise and admiration, and secretly know you were smart to use up rather than toss out. Also, if you love Asian restaurant ginger-soy salad dressing, you will find this great recipe below.

Ingredients

· 1 (12 ounce) package chow mein noodles (you could also substitute soba noodles, or rice noodles)
· 2 cups cooked ham, julienned
· 1 cup pineapple, julienned (optional)
· 1 cup vegetables (julienned carrots, cooked haricot verts green beans [the skinny kind], mushrooms, asparagus cut in 1-inch pieces, etc.)
· 3 cups salad greens

Directions

1. Cook a 12 oz. package of chow mein noodles (they look like spaghetti noodles), as directed, rinse in cold water to stop them from growing, drain, and then set aside.
2. Julienne about half a pound (a couple of cups worth) of ham--long, thin slices work well with the chow mein.
3. Add in veggies. Make sure if you are using crunchy veggies to cook first if necessary (green beans).
4. If you have pineapple on hand, julienne it, and add to the ham.
5. Toss ham-veggie mixture with Asian Restaurant Ginger-Soy salad dressing (recipe below), along with the noodles, and serve over a bed of fresh greens, such as spinach, romaine, endive, etc.

Asian Restaurant Ginger-soy Salad Dressing

o 1 tablespoon ginger juice , from fresh ginger
o 2 tablespoons soy sauce
o 3 tablespoons rice vinegar
o 1/3 cup salad oil
o 1 tablespoon sesame seeds
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). Remember how to make this dressing--it is to-die-for delicious with so many other salads, and is ridiculously easy to make.