A delightful and refreshing salad combining ham, pineapple, and noodles with a tangy ginger-soy dressing.
Cook the chow mein noodles according to the package instructions. Rinse them under cold water to stop the cooking process, then drain thoroughly.
Rinsing the noodles with cold water helps prevent them from sticking together.
Slice the cooked ham into thin strips.
Ensure the ham slices are uniform for even distribution in the salad.
Julienne the fresh pineapple and shred the carrot. Blanch the green beans if not already done.
Blanching green beans enhances their color and retains their crunch.
In a mixing bowl, combine the ginger juice, soy sauce, rice vinegar, sesame seeds, and salad oil. Whisk until well blended.
Toast the sesame seeds beforehand for a richer flavor.
In a large bowl, toss the noodles, ham, pineapple, carrot, and green beans with the dressing until evenly coated.
Mix gently to avoid breaking the noodles.
Serve the salad on a bed of fresh greens like spinach or romaine for added texture and presentation.
Garnish with additional sesame seeds or chopped scallions for a finishing touch.
