Marco Polo Salad

"This salad has a wonderful oriental flavor to it. My favorite spring and summer salad."
 
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Ready In:
45mins
Ingredients:
10
Serves:
6
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ingredients

  • Salad

  • 1 (16 ounce) box marco polo noodles, cooked, drained and rinsed with cold water (Marco polo noodles found in oriental section, similar to spaghetti in appearance, but they are white)
  • 6 ounces fresh snow peas, julienned (save a few whole ones for garnish)
  • 3 -4 green onions, chopped
  • 6 ounces fresh bean sprouts
  • 2 ounces carrots, julienned
  • Dressing

  • 13 cup soy sauce
  • 14 cup balsamic vinegar
  • 12 teaspoon mongolian fire oil (find in oriental food section)
  • 2 tablespoons sesame oil
  • 2 tablespoons fresh ginger, chopped fine
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directions

  • Prepare noodles as package instructions and toss with other salad ingredients.
  • Mix dressing ingredients and pour over salad and toss till well mixed.
  • Let salad marinate in refer at least 2 hours.
  • Lightly toss the salad a couple of times to redistribute salad dressing during marination.
  • Garnish with reserved whole pea pods.

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Reviews

  1. OH, WOW! This is fantastic. I was not able to get the snow peas needed around here so had to substitute-used fresh spinach & for the texture that was missing I added just a few water chestnuts. Next time I go way north I'll get the snowpeas. But honestly the flavor of the dressing is wonderful. And the whole thing is so easy to assemble.
     
  2. Ahhhhh! I made this for lunch today and it really hit the spot. I love the flavor of sesame oil!!! The salad dressing is wonderful. Thank you so much for sharing, Doolittle57. I am so glad to have found this recipe.
     
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Tweaks

  1. OH, WOW! This is fantastic. I was not able to get the snow peas needed around here so had to substitute-used fresh spinach & for the texture that was missing I added just a few water chestnuts. Next time I go way north I'll get the snowpeas. But honestly the flavor of the dressing is wonderful. And the whole thing is so easy to assemble.
     

RECIPE SUBMITTED BY

I am currently the sous chef at Mammoth Hot Springs in Yellowstone National Park. I have 28 years food service industry experience, and formal culinary training from Western Culinary Institute in Portland, Oregon. I am 44 years old and single. My passions are cooking, cooking and cooking, maybe that's why I'm still single, lol, just kidding. Very demanding field of work but I love it so.
 
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