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Chang's Crispy Noodle Salad | Daily Dine

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Chang's Crispy Noodle Salad

Chang's Crispy Noodle Salad

This back-of-packet salad from the packet of Chang's Crispy Noodles is an Aussie staple! I've tweaked the dressing slightly to make it less oily and reduce the sugar, and it's still just as good in my opinion.Serve with everything - it might have Asian roots, but it appears at every backyard BBQ alongside snags, steaks and kebabs!

View original recipe on recipetineats.com

western

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 5

Ingredients

1 Chinese cabbage (wombok), or 1/2 a giant one ((Note 1))

100g/ 3.5oz Chang's crispy noodles ((store bought, the fine ones not chunky ones, Note 2))

5 green onions (, finely sliced on the diagonal)

100g/ 3.5oz slivered almonds

4 tbsp white vinegar ((just ordinary vinegar, nothing fancy!))

2 tbsp white sugar ((or brown))

2 tbsp soy sauce (, all purpose or light, NOT dark soy sauce)

2 tsp sesame oil (, toasted (brown, not yellow untoasted))

5 tbsp olive oil

Instructions

Step 1
Toast almonds: Lightly toast the slivered almonds in a small skillet over medium heat until lightly browned (no oil). Remove immediately and let cool.
Step 2
Dressing: Shake Dressing ingredients in a jar until sugar is dissolved. (This keeps for 3 weeks!)
Step 3
Shred cabbage: Cut cabbage (see photos in post, helpful): cut 1 slit down the middle lengthwise (or 2, if it's giant like the one I used). Then finely slice so it's shredded. Just use the top 1/2 - 2/3, mostly leafy part. Reserve the thick crunchy white part for another use (excellent in stir fries!).
Step 4
Toss everything except crispy noodles: Place cabbage in a big bowl with toasted almonds and green onions. Pour over Dressing, toss well.
Step 5
Add crispy noodles! Toss through noodles just before serving so they stay crisp!