Shanghai Noodle Salad

Recipe View Bring a large pot of lightly salted water to a vigorous boil over high heat. (5 minutes)

Recipe View Add the Chinese noodles to the boiling water, ensuring they are fully submerged. Return to a boil and cook uncovered, stirring occasionally, until the noodles are cooked through but still slightly firm. (Approximately 5 minutes)

Recipe View Drain the noodles immediately in a colander. Rinse thoroughly with cold water to stop the cooking process and chill the noodles. Drain well again.

Recipe View In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar is completely dissolved, creating a smooth and emulsified dressing.

Recipe View Add the chilled noodles, green onion, shredded carrots, zucchini matchsticks, red pepper matchsticks, toasted sesame seeds, and crushed red pepper flakes to the bowl with the dressing.

Recipe View Gently toss all ingredients together until the noodles and vegetables are evenly coated with the flavorful dressing.

Recipe View Cover the salad bowl and chill in the refrigerator for at least 2 hours to allow the flavors to meld and intensify. (2 hours)