[5 ingredients | 10 minutes]
cabbage & crispy noodle salad
From Stonesoup
serves 2
Inspired by the recipe on the back of Mr Chang’s fried noodles.
Feel free to experiment with this. Mr Chang uses green onions (scallions) and almonds in his version.
If the thought of using fried noodles in a salad doesn’t appeal, why not replace the noodles with some cooked brown rice for a more healthy option. Or even go for a handful of slivered almonds to keep the nutty crunch factor.
I prefer this when the noodles are lovely and crisp, so best to wait until you’re ready to serve before proceeding with step 3.
1 teaspoon soy sauce
1 tablespoon rice or sherry vinegar
1 tablespoon sugar
1/4 white cabbage
1/2 packet (about 50g or 2oz) fried noodles
1. Combine soy sauce, vinegar and sugar in a small bowl with 3 tablespoons extra virgin olive oil. Taste and season with a little more soy or sugar if you thing it needs it.
2. Slice cabbage as finely as possible, discarding any stalky bits.
3. Toss cabbage and noodles in the dressing.
Add to my Old Favourite Recipes
Leave a Reply