My introduction to my in-law’s Christmas traditions was “Nancy’s Noodle Salad”; a recipe handed down to my to-be wife that she would cook for an Australian Christmas lunch.
The whole trouble is with her excitement for Christmas; she would quite often cook way too much; and we’re eating “Nancy’s Noodle Salad” for a week afterwards.
But this salad is important; nostalgias of times gone by and remembering passed on love ones. And someone on this vast World Wide Web might pick up Nancy’s Christmas Noodle salad and start their own tradition with it.
Anyway – I can’t read the original recipe and I have to get my wife to interpret the hand writing.
The Recipe
Ingredients
Makes a side for about 4 – my wife quadruples it for Christmas
Main Salad component
- 250g of Short pasta shapes
- 1 stick of Celery – diced
- Half a of a Red and Green capsicums – diced
- Small can of corn
- 1/2 cp Sultanas
- 300g Bacon – diced
Dressing
- 1/2 cp Salad oil (I just use canola oil)
- 1/2 cp Sugar
- 1/2 cp Vinegar
- 1 or 2 tsp of Keen’s curry powder
Method
- Combine all dressing ingredients into a jar with a tight lid. Shake to combine and then set aside
- Cook the pasta to packet instructions. Once cook; rinse under cold water and drain well and place in a large serving bowl.
- Add the bacon to a cold non stick frypan. Turn to medium-high heat, stir occasionally until while foam appears around the cooked bacon piece. Remove bacon from pan and drain on paper towels.
- In the serving bowl, add in the diced celery, diced capsicums, the small can of corn, sultanas and bacon. This can be wrapped up and placed in the fridge ready to be served.
- When ready to serve, mix the salad ingredients together. Drizzle over salad dressing to desired level and mix into the salad.