Chang’s Crispy Noodle Salad is an Asian inspired, salad-meets-slaw, Australian summer staple. Made from cabbage, carrots, spring onions and lots of crispy fried noodles, a tangy sesame-soy dressing brings it all together. It’s a satisfyingly refreshing and crunchy salad perfect for any picnic or BBQ!
This salad is as ‘Aussie’ as fairy bread, lamingtons and meat pies.
And it’s not summer until you’ve had Chang’s Crispy Noodle Salad at a picnic, backyard BBQ, or for dinner because it was too hot to even consider eating anything else.
Pile it high with some protein like pan-fried honey-soy tofu, garlic prawns or rotisserie chicken and you have a tasty, no-fuss summer dinner.
Cook along with me
Why you’ll Love Chang’s Crispy Noodle Salad
- Quick and easy. It’s really easy to make. Seriously, just chop some veggies, shake up a salad dressing and you’re done.
- It’s versatile! It’s a perfect side to soy-based proteins, chicken, BBQ meats, and fish and chips
- Sweet and tangy. The sesame-soy dressing is a little sweet, a little tangy and a lot delicious.
- Textural. There are so many different kinds of crunch going on, it’s a refreshing and filling summer salad
- Convenient. Super convenient and easy to make ahead. Dress it and add the crispy noodles just before you’re ready to serve it.
- Popular. This salad is always a hit at any gathering.
Ingredients for Chang’s Crispy Noodle Salad
This is my version of Chang’s Crispy Noodle Salad I’ve been doctoring for years now. Here’s what you’ll need:
- The soy-sesame dressing. In Australia, there’s a recipe for the dressing on the back of the Chang’s Fried Noodle packet. You can also buy a Chang’s premade sesame dressing. I find them a little too sweet for my taste, so I like to make my own. It’s a combination of olive oil, rice wine vinegar, soy sauce, sesame oil and a little sugar. I also add a freshly chopped chilli to mine, but you can omit that if you like.
- Wombok. You can choose your cabbage of choice, but wombok, or Chinese cabbage, has a softer leaf which gives this salad it’s unique texture and taste. Use the top three-quarters of the wombok as the stem can be a little tough when not cooked.
- Purple cabbage. I like adding a bit of purple cabbage as well for colour, texture, and because it’s my favourite cabbage.
- Carrot. The sweetness of carrot is a nice addition to this crunchy salad, complementing the slight bitterness of the cabbage.
- Spring onions. Adds some fresh, peppery flavours and a another texture to the salad
- Mint. I like to add mint to this summer salad for its cooling taste, but you can easily substitute coriander or parsley.
- Chang’s crispy noodles. The star ingredient. Afterall, you can’t have Chang’s Crispy Noodle Salad without Chang’s crispy noodles! While any crispy noodle will work in the salad, I prefer using this brand as the fried noodles aren’t oily or oily-tasting. If you can’t find them, look for any pre-fried, crispy noodle, sometimes also known as crispy chow mein noodles.
- Almonds. For additional crunch and texture, add some nuts! I use sliced or slithered almonds and I leave them untoasted, so they can complement the crispy fried noodles, but feel free to toast them if you like. Pepitas would be a great substitute, or even peanuts, for a stronger, saltier flavour.
Quantities and directions are in the full recipe card below.
How to Serve Chang’s Crispy Noodle Salad
Honestly, this salad goes with pretty much anything, it doesn’t have to be an Asian-inspired dish.
Try it with fish or prawns, honey-soy tofu (how I prefer to have it), shredded rotisserie chicken, BBQ meats, grilled vegetables and even fish and chips!
Just remember to add the crispy noodles just before serving so they don’t get soggy. Just like no ones likes a soggy bottom on their pie or quiche, no ones wants a soggy noodle in their salad!
Because of the crunchy vegetables and crispy noodles, this salad is best eaten the day it’s made.
Enjoy salads? Try these other recipes:
- Cauliflower Salad with Yogurt Dressing
- Winter Citrus Salad with Cardamom Dressing
- Blood Orange, Beet and Burrata Salad with Hot Honey
- Fruit and Vegetable Quinoa Salad
- Chickpea, Tuna and Broccoli Salad
- Plum and Salmon Salad
If you make this Chang’s Crispy Noodle Salad, please be sure to leave a comment and let me know. Did you serve it as a side or make a meal out of it? Or tag me over on Instagram, I love seeing what you guys are making from the blog!
Chang’s Crispy Noodle Salad
Equipment
Ingredients
For the Dressing
- 1/3 cup rice wine vinegar
- ¼ cup olive oil
- 1 ½ tablespoon sugar
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 long red chilli, finely chopped (optional)
For the Crispy Noodle Salad
- 1 packet honey-soy tofu, optional
- ½ wombok, (Chinese cabbage)
- ¼ purple cabbage
- 1 carrot
- 3 spring onions
- ¼ cup mint
- 100 g Chang’s crispy noodles, (1 packet)
- ¼ cup slivered almonds, toasted if you like
Instructions
- Put all the dressing ingredients into a jar and shake to emulsify. Set aside.1/3 cup rice wine vinegar, ¼ cup olive oil, 1 ½ tablespoon sugar, 2 tablespoons soy sauce, 2 teaspoons sesame oil, 1 long red chilli
- If you’re adding the honey-soy tofu, cook it now as per the packet directions or to your liking. Set aside.1 packet honey-soy tofu
- Finely shred the wombok, purple cabbage and carrot. Finely chop the spring onions and mint.½ wombok, ¼ purple cabbage, 1 carrot
- Place the shredded cabbage and carrot into a large serving bowl. Drizzle over most of the dressing and mix. Add in the tofu, if using (or garlic prawns or rotisserie chicken), spring onions, mint, almonds and most of the crispy noodles and toss to combine.3 spring onions, ¼ cup mint, 100 g Chang’s crispy noodles, ¼ cup slivered almonds
- Serve with extra crispy noodles on top of each bowl and more dressing as needed.
