Shanghai Noodle Salad

• FOR THE MEAT:
• 1 piece (1 Inch Size) Of Ginger Root, Peeled And Finely Chopped
• 1/4 cups Brown Sugar
• 1/2 cups Soy Sauce
• 3 Tablespoons Rice Vinegar
• 1 Tablespoon Asian Seasoning
• 1-1/2 pound Beef Bottom Roast
• FOR THE PASTA SALAD:
• 18 ounces, weight Chinese Wheat Ramen Noodles (found In The Asian Food Section)
• 1/2 cups Ketchup
• 1/4 cups Sesame Oil
• 1/4 cups Soy Sauce
• 2 Tablespoons Brown Sugar
• 1 teaspoon Kosher Salt
• 2 Tablespoons Lime Juice
• 3/4 cups Wildtree Thai Sesame Sun Butter Sauce
• 1/2 cups Chopped Green Onion
• 1 whole Red Pepper, Stem And Seeds Removed, Diced
• 1 cup Shredded Carrots
• 1 cup Fresh Broccoli Florets
• 1 whole Small Zucchini, Cubed
• 1 Tablespoon Toasted Sesame Seeds

1. In a slow cooker, blend ginger root, brown sugar, soy sauce, rice vinegar, and Asian seasoning. Place the meat in the crockpot and turn to coat well. Cook on high for 4-6 hours.
2. Fill a large pot with water and boil the noodles for 4 minutes, or as directed on package. Then drain them, rinse until cool, and set aside.
3. In a large bowl, mix ketchup, sesame oil, soy sauce, brown sugar, kosher salt, lime juice and Sun Butter Sauce. Add the veggies. Stir in cooled noodles and toss to coat. Refrigerate until serving time.
4. Remove meat from crock pot and thinly slice it. Transfer the liquid from the pot and the meat to a bowl and refrigerate for 2 hours or until just cool to the touch. At this time, toss meat into the pasta bowl and serve immediately. Garnish with sesame seeds.

ginger, ubc, soy sauce, rice vinegar, asian seasoning, salad, weight chinese, ketchup, ubc, ubc, brown sugar, kosher salt, lime juice, sesame sun butter sauce, green onion, red pepper, carrots, fresh broccoli, zucchini, sesame seeds

Taken from tastykitchen.com/recipes/salads/shanghai-noodle-salad/ (may not work)