Pot Sticker Salad

Happy July 4th!  It is hotter than Hades here in Durham on our nation's birthday, and I heard on NPR this morning that our government is forgoing their usual July 4th recess in order to work on America's impending financial crisis.  Should we raise the debt ceiling and become indentured servants to China?  Don't ask me.  But it seems like an inevitability that China is quickly becoming America's American Express.  Hopefully we'll be able to make the monthly minimum payments!

So as a nod to our new financial overlords, we have decided to prepare an all Chinese fourth of July feast.  Nothing goes with hot weather than icy cold cocktails and cool chinese cuisine, and fireworks (chinese again!).

Mama Ozzy's Sino-American Fourth of July Menu:
Shiitake Teryaki grilled Salmon
Cold Potsticker Salad
Cold Stir-fried green vegetable and rice salad
Marco Polo summer fruit tiramisu (raspberries and blackberries on pound cake with mascarpone cream (I know, not Chinese, but Marco Polo went to China, so I am thinking outside the box)

This is Mama Ozzy's variation on the traditional chinese cold noodle salad.  The recipe comes from the late great chinese chef Barbara Tropp, whose legendary China Moon Cafe in San Francisco was one of my very favorite restaurants.  The recipe is incredibly easy, and the addition of potstickers (my daughter Emma's genius idea!) gives it that over the top indulgence that has gotten our nation in the financial shape it's in!  So Eat up!  It would be un-American not to!

祝你)生日快乐  名 美洲

Potsticker Salad 
Serves 8

1 lb dried egg noodles
1/2 cup soy sauce
1/2 cup balsamic vinegar
2 Tbsp sesame oil
2 Tbsp sugar
1 bunch scallions, cut into thin rings
2 dozen frozen potstickers prepared according to package directions


Bring a large pot of water to a boil and prepare egg noodles according to package directions.  While noodles are coking, combine soy, balsamic, sesame oil and sugar in a large bowl.  Once noodles are done, strain and add hot noodles to dressing in bowl, toss to combine.  Add scallions and potstickers and toss to combine.  Cover with plastic wrap and refrigerate until cold.

VARIATIONS 

Of course this salad can be made without pot stickers and is equally as good, just not as much fun!

Cold and Spicy Thai Noodle Salad

Add 1 tsp Fish sauce, 3 Tbsp creamy peanut butter, and 1 -2 Tbsp Sriracha hot sauce to the soy sauce dressing.  Add 1/2 cup chopped fresh cilantro to the salad with the chopped scallions.  Garnish with dry roasted cashews or peanuts.