Crispy Noodle Salad Recipe
Saturday, December 22, 2018
100g (2/3 cup) slivered almonds
1 Chinese cabbage, halved, finely shredded
6 green shallots, ends trimmed, thinly sliced diagonally
1 x 100g pkt Chang's Fried Noodles
60ml (1/4 cup) white vinegar
50g (1/4 cup) caster sugar
2 tablespoons soy sauce
2 teaspoons sesame oil
60ml (1/4 cup) peanut oil
Place the almonds in a small non-stick frying pan over medium heat. Cook, stirring occasionally, for 5 minutes or until toasted. Remove from heat and set aside for 5 minutes to cool.
To make the dressing, combine the vinegar, sugar, soy sauce, sesame oil and peanut oil in a small bowl. Stir until sugar dissolves.
Place the almonds, cabbage, green shallot and noodles in a large serving bowl. Drizzle with dressing and gently toss until combined. Serve immediately.
Why not add a Bush Tucker twist on this salad and cut up some lemon myrtle and sprinkle prior to serving.
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