Asian-Style Ham Noodle Salad—what to Do With Ham Leftovers

Recipe by Tumerica
READY IN: 16mins


  • 1
    (12 ounce) package chow mein noodles (they look like spaghetti noodles)
  • 2
    cups cooked ham, thinly sliced
  • 12
    cup pineapple, thinly sliced (optional)
  • 1
    cup vegetables (thinly sliced carrots, cooked haricot verts green beans, mushrooms, asparagus cut in 1-inch pieces, )
  • 3
    cups salad greens
  • 1
    tablespoon ginger juice (grate fresh ginger, and then squeeze out the juice)
  • 2
    tablespoons soy sauce
  • 3
    tablespoons rice vinegar
  • 13
    cup vegetable oil
  • 1
    tablespoon sesame seeds


  • Cook the chow mein noodles as directed, rinse in cold water to stop them from growing, and then drain and then set aside.
  • Julienne the ham--long, thin slices work well with the chow mein.
  • Add in veggies. Make sure if you are using crunchy veggies to cook first if necessary (green beans).
  • If you have pineapple on hand, julienne it, and add to the ham.
  • Toss ham-veggie mixture with Asian Restaurant Ginger-Soy salad dressing (recipe below, the last five ingredients from the list above), along with the noodles, and serve over a bed of fresh greens, such as spinach, romaine, endive, etc.
  • Asian Restaurant Ginger-Soy Salad Dressing—Grate enough fresh ginger root (a couple of tablespoons) to squeeze out 1 tablespoon of ginger juice. To the ginger juice add 2 tablespoons soy sauce, 3 tablespoons rice vinegar, and 1/3 cup of salad oil. If you have sesame seeds, toss in a tablespoon (especially love the toasted kind, called irigoma). Whisk and then serve. Remember how to make this dressing--it is to-die-for delicious with so many other salads, and is ridiculously easy to make.