Ginger Noodle Salad

Thank you to Mothering member fayebond for contributing this recipe. Find more recipes here.



  • 1 pound cooked white macaroni noodles
  • 2 cups cubed tillamook cheddar cheese
  • 2 cups frozen corn, drained and rinsed
  • 4 pickled eggs*, chopped
  • 2 T grated ginger
  • 4 T heavy cream
  • 4 T mayonaise
  • 1 T brown sugar
  • 1 T soy sauce
  • pinch salt
  • pinch of Chinese five spice



  • Combine ingredients in a large bowl.
  • Serve within 48 hours


Note: to make pickled eggs, first, make hard boiled eggs, and peel. Then, put in a bowl of half vinegar and half water in the fridge for 4-24 hours. You can add sliced onions / garlic / herbs to the liquid to make it taste a little different.


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