Chang's Crispy Noodle Salad

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!

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Course: Salad, Side Dish

Cuisine: Australian

Diet: cabbage, carrot, crispy noodles, mint, scallions, wombok

Prep Time: 15

Total Time: 20

Servings: as a side

Author: Eff | Food Daydreaming

Equipment

Weck Jars
Chef's Knife
Mixing Bowls

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.

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