Talk about striking pay dirt. Darrington’s own Dixie White really hit a payout with her request for a certain noodle salad with shrimp.
To date, more Forum cooks have sent along their favorite takes on this subject than I have fingers to count on. To boil it down, what we now have is, with only a few exceptions, one basic recipe … with identical ingredients, but in widely varying amounts.
Obviously, the original recipe for this salad has become one that is an adjust-to-your-own-taste specialty. A monkey-with-it-at-will people-pleaser.
Our strategy, then, will be as follows. First, we’ll hear what Forum cooks have to say about their individual recipes, followed by a basic list of the ingredients and directions for assembling the salad.
Last, we’ll list each cook’s name and the measurements used for her specific version.
All you have to do is glance at the list of ingredients for a basic bowlful, then pick and choose, according to your own personal taste and whim, the amount of each ingredient to be used and go ahead and get it together.
First off, Everett cook and longtime Forum friend Cheryl Olsen of Everett tells us, “I saw in the paper a request for a noodle salad made with Rose brand noodles. I have such a recipe, and I used to cook at Evergreen Lanes Restaurant, and one of the employees at the Claremont post office brought me this recipe. Her name is Alis Preston. I haven’t seen her for years, but that recipe has gone far and wide. We used it on the salad bar at Evergreen for years, and I used it as one of the menu items when I catered weddings in the 1980s. It is a favorite.”
Billie Guentz of Lynnwood says, “Here is a recipe for the Oriental salad that was given to me by my friend Kristen Penk several years ago.”
Sandra Crippen of Everett writes, “I hope this is the recipe your Darrington reader is asking for!”
Gracie Dinsmore of Arlington, an old Arlington Library pal of mine, tells us, “When we still lived in Everett, a friend gave me a copy of the recipe. I hope this might be the one Dixie White of Darrington is looking for.”
Snohomish helper-outer Karen Koehler mentions, “This recipe I got from a friend is what I believe Dixie White is looking for.”
Kathy Pettett of Marysville says, “Here is the Chinese noodle salad that a reader recently requested. It is always a hit at potlucks.”
And Bonnie Stevens of Marysville also sent along her favorite recipe.
Do-it-your-way Chinese noodle salad
Rose brand Chinese noodles (in Asian food section at most supermarkets)
Uncle Dan’s dressing mix
Green onions with tops, chopped
Sliced water chestnuts, drained
Shrimp
Mayonnaise
Cook noodles; drain and cool in cold water. Drain again. In large bowl, combine noodles with dry dressing mix, green onions, water chestnuts and mayonnaise to moisten. Add shrimp and mix again. Cover and refrigerate early in the day or a day ahead. Before serving, stir and check consistency; extra mayonnaise may be needed.
Ingredient amounts
Cheryl Olsen: 1 package noodles, 1 package dressing mix, 1 bunch green onions, 1 can water chestnuts, mayonnaise to moisten, 8 ounces salad shrimp, tuna, cooked chicken or crab.
Bonnie Stevens: 1 package noodles, 1 can water chestnuts, 1 can shrimp, 3 green onions, 1/2 package dressing mix, mayonnaise to taste.
Billie Guentz: 1 pound noodles, 1 package dressing mix (can be ranch, Southern or dill), 1 can water chestnuts, 1 bunch green onions, 1/2 to 1 pound fresh or frozen bay shrimp, thawed, and mayonnaise to taste.
Guentz cautions, by the way: “It is OK to use half regular and half light mayonnaise to cut calories, but DO NOT use all light mayo – it just does not have the right consistency.”
Sandra Crippen: 8 ounces noodles, 1 can shrimp, drained, 1 can water chestnuts, 3 green onions and 1/2 package dressing mix and mayonnaise to taste.
Karen Koehler: 8 ounces noodles, 1 package dressing mix, 1 can water chestnuts, 1 can tiny shrimp, 1 bunch green onions; one half-jar mayonnaise, plus salt and pepper to taste.
Kathy Pettett: 1 package noodles, 1 package original dressing mix, 1 can shrimp or equal amount fresh shrimp, 1 can water chestnuts, 1 bunch green onions and 1 cup mayonnaise. “I use Kraft light mayonnaise,” she says.
Gracie Dinsmore: 1 package noodles, 2 cans water chestnuts, 2 cans shrimp, 3-6 green onions, 2 cups mayonnaise mixed with about 1/2 of double package of original dressing mix.
Backtracking now, the above basic recipe and our own Forum cooks’ preferences as far as the amount of the ingredients are concerned, is just that. This is the popular recipe, by majority. Which doesn’t mean that other readers haven’t come up with more and different ideas for this particular salad. We’ll get to those in a future column.
The next Forum will appear in Friday’s Time Out section.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
