Japanese Noodle Salad

I often cook extra spaghetti when fixing dinner so that I will have enough leftovers to make this salad for lunch.  I’ve been making it for close to forty years and still love it.  When I was working, I would take the salad ingredients and a small jar with the dressing in it and mix it all together when it was lunch time.  I don’t typically measure the ingredients and they may vary depending upon what I have on hand.  

The dressing ingredients in this recipe are intended for one serving.  Increase if preparing a larger portion.

Put left-over, cooked, and drained spaghetti or linguini in a sealed refrigerator dish and toss with:

1 teaspoon soy sauce and 1 teaspoon oil (I use olive, but any salad oil will be fine).

When ready to eat, add:

1 small cucumber, peeled, seeded, and sliced

2-3 thinly sliced green onions

Several radishes, cut into thin slices

Shredded lettuce (whatever you have, but I like a mixture of leaf lettuce and arugula)

In a small jar shake together these dressing ingredients and pour over the vegetables and noodles:

2 Tablespoons soy sauce

2 Tablespoons red wine vinegar or rice vinegar

1 Tablespoon olive oil

1 teaspoon sugar

Toss the salad and dressing and enjoy.